View Pit Stop page for race #1137 by joeshmoe2220 — Ghost race
View profile for Joe (joeshmoe2220)
| Official speed | 71.25 wpm (57.60 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2015 5:18:52pm UTC |
| Race Finish | April 14, 2015 5:19:50pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |