View Pit Stop page for race #3176 by bb__ — Ghost race
View profile for batbold (bb__)
| Official speed | 73.14 wpm (56.11 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2015 2:04:17am UTC |
| Race Finish | October 19, 2015 2:05:13am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 91.0% |
| 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. |