View Pit Stop page for race #3158 by swdmn — Ghost race
View profile for Argon (swdmn)
Official speed | 68.56 wpm (59.86 seconds elapsed during race) |
---|---|
Race Start | April 23, 2016 11:37:59pm UTC |
Race Finish | April 23, 2016 11:38:59pm UTC |
Outcome | No win (2 of 5) |
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. |