View Pit Stop page for race #1322 by geoabbasi — Ghost race
View profile for 0343 (geoabbasi)
| Official speed | 34.82 wpm (117.86 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2015 7:08:05pm UTC |
| Race Finish | October 16, 2015 7:10:03pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 88.0% |
| 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. |