View Pit Stop page for race #20 by dinosaph — Ghost race
View profile for Dino (dinosaph)
| Official speed | 54.06 wpm (75.92 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2017 7:00:52pm UTC |
| Race Finish | July 10, 2017 7:02:08pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| 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. |