View Pit Stop page for race #55 by ihsancemil — Ghost race
View profile for ihsan cemil (ihsancemil)
Official speed | 40.26 wpm (101.94 seconds elapsed during race) |
---|---|
Race Start | April 26, 2017 11:55:13am UTC |
Race Finish | April 26, 2017 11:56:55am UTC |
Outcome | No win (3 of 5) |
Accuracy | 89.0% |
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. |