View Pit Stop page for race #582 by victorbjorklund — Ghost race
View profile for Victor (victorbjorklund)
| Official speed | 35.57 wpm (115.38 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2015 9:11:21am UTC |
| Race Finish | December 29, 2015 9:13:17am 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. |