View Pit Stop page for race #1049 by vaglazgr — Ghost race
View profile for vaggelis (vaglazgr)
| Official speed | 56.53 wpm (72.60 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2017 2:49:35pm UTC |
| Race Finish | March 25, 2017 2:50:48pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |