View Pit Stop page for race #77 by zayde — Ghost race
View profile for Henriko (zayde)
| Official speed | 77.73 wpm (52.80 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2014 9:46:19am UTC |
| Race Finish | November 24, 2014 9:47:11am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| 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. |