View Pit Stop page for race #227 by pizzadude25 — Ghost race
View profile for the (pizzadude25)
| Official speed | 43.15 wpm (95.11 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2012 2:34:34am UTC |
| Race Finish | March 30, 2012 2:36:09am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| 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. |