View Pit Stop page for race #86 by aisultan — Ghost race
View profile for tstats[aisultan] (aisultan)
| Official speed | 41.11 wpm (99.83 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2016 11:21:36am UTC |
| Race Finish | February 2, 2016 11:23:16am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| 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. |