View Pit Stop page for race #33 by shadowwrath23 — Ghost race
View profile for Talor (shadowwrath23)
Official speed | 47.86 wpm (85.75 seconds elapsed during race) |
---|---|
Race Start | June 12, 2016 7:48:24am UTC |
Race Finish | June 12, 2016 7:49:50am UTC |
Outcome | No win (3 of 5) |
Accuracy | 98.0% |
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. |