View Pit Stop page for race #283 by jimmy_may — Ghost race
View profile for gigi (jimmy_may)
| Official speed | 68.98 wpm (59.50 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2015 1:55:16pm UTC |
| Race Finish | March 23, 2015 1:56:16pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |