View Pit Stop page for race #2 by adafung0302 — Ghost race
View profile for Ada (adafung0302)
| Official speed | 52.95 wpm (77.51 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2015 2:33:47am UTC |
| Race Finish | August 31, 2015 2:35:05am UTC |
| Outcome | Win (1 of 2) |
| 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. |