View Pit Stop page for race #1827 by stephanvdmerwe — Ghost race
View profile for Stephan (stephanvdmerwe)
| Official speed | 57.89 wpm (70.89 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2017 10:19:33am UTC |
| Race Finish | May 19, 2017 10:20:43am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| 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. |