View Pit Stop page for race #330 by noorudin_zangi — Ghost race
View profile for Noorudin (noorudin_zangi)
Official speed | 55.22 wpm (74.32 seconds elapsed during race) |
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Race Start | March 1, 2017 2:50:47pm UTC |
Race Finish | March 1, 2017 2:52:01pm UTC |
Outcome | No win (2 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. |