View Pit Stop page for race #5812 by baruk — Ghost race
View profile for Baruk (baruk)
| Official speed | 94.24 wpm (43.55 seconds elapsed during race) |
|---|---|
| Race Start | February 14, 2017 6:53:05pm UTC |
| Race Finish | February 14, 2017 6:53:48pm UTC |
| Outcome | Win (1 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. |