View Pit Stop page for race #1171 by fonzkji — Ghost race
View profile for fonzkji (fonzkji)
| Official speed | 71.57 wpm (57.34 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2011 4:04:10pm UTC |
| Race Finish | October 11, 2011 4:05:07pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 97.0% |
| 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. |