View Pit Stop page for race #6897 by wrodar — Ghost race
View profile for α+ßx+ε (wrodar)
| Official speed | 86.98 wpm (47.18 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2015 3:08:15pm UTC |
| Race Finish | February 10, 2015 3:09:02pm UTC |
| Outcome | Win (1 of 3) |
| 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. |