View Pit Stop page for race #913 by itsbenatkinson — Ghost race
View profile for ben (itsbenatkinson)
| Official speed | 85.67 wpm (47.90 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2015 3:42:38am UTC |
| Race Finish | January 8, 2015 3:43:26am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| 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. |