View Pit Stop page for race #259 by samurroller — Ghost race
View profile for Michael (samurroller)
| Official speed | 32.68 wpm (125.58 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2012 7:20:32pm UTC |
| Race Finish | September 9, 2012 7:22:37pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 87.0% |
| 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. |