View Pit Stop page for race #3289 by fuzzlightbeard — Ghost race
View profile for Gavin (fuzzlightbeard)
| Official speed | 76.60 wpm (53.58 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2017 1:02:31pm UTC |
| Race Finish | January 14, 2017 1:03:25pm UTC |
| Outcome | Win (1 of 2) |
| 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. |