View Pit Stop page for race #205 by potatoking197 — Ghost race
View profile for Andrew (potatoking197)
| Official speed | 30.29 wpm (135.49 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2016 10:02:34pm UTC |
| Race Finish | December 27, 2016 10:04:49pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 94.0% |
| 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. |