View Pit Stop page for race #140 by owan — Ghost race
Official speed | 51.74 wpm (79.32 seconds elapsed during race) |
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Race Start | September 6, 2017 8:05:43pm UTC |
Race Finish | September 6, 2017 8:07:02pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 42.26 |
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. |