View Pit Stop page for race #628 by chri97i9 — Ghost race
View profile for Christian (chri97i9)
| Official speed | 42.87 wpm (95.73 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2015 12:49:07am UTC |
| Race Finish | July 12, 2015 12:50:42am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 80.0% |
| 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. |