View Pit Stop page for race #664 by dykflint — Ghost race
View profile for King (dykflint)
| Official speed | 60.45 wpm (67.89 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2015 7:18:25pm UTC |
| Race Finish | October 6, 2015 7:19:32pm UTC |
| Outcome | No win (4 of 5) |
| 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. |