View Pit Stop page for race #169 by jomar1017 — Ghost race
View profile for Jomar (jomar1017)
Official speed | 64.10 wpm (64.03 seconds elapsed during race) |
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Race Start | September 16, 2014 8:03:57am UTC |
Race Finish | September 16, 2014 8:05:01am UTC |
Outcome | No win (2 of 5) |
Accuracy | 92.0% |
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. |