View Pit Stop page for race #1950 by jen_dtn — Ghost race
View profile for 12345 (jen_dtn)
| Official speed | 44.09 wpm (93.08 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2014 2:46:30am UTC |
| Race Finish | December 21, 2014 2:48:03am UTC |
| Outcome | No win (3 of 3) |
| 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. |