View Pit Stop page for race #370 by tjandra_s_g — Ghost race
View profile for Tjandra (tjandra_s_g)
Official speed | 52.95 wpm (77.51 seconds elapsed during race) |
---|---|
Race Start | October 12, 2014 4:23:17pm UTC |
Race Finish | October 12, 2014 4:24:35pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. ethan17458 (51.67 wpm) |
Accuracy | 97.0% |
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. |