View Pit Stop page for race #2901 by eliggett — Ghost race
View profile for Ornstein (eliggett)
| Official speed | 73.33 wpm (55.97 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2015 4:57:24am UTC |
| Race Finish | November 19, 2015 4:58:20am UTC |
| Outcome | Win (1 of 3) |
| 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. |