View Pit Stop page for race #1899 by rylm — Ghost race
View profile for Rodrigo (rylm)
Official speed | 86.80 wpm (47.28 seconds elapsed during race) |
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Race Start | March 31, 2014 8:52:46am UTC |
Race Finish | March 31, 2014 8:53:33am UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
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. |