View Pit Stop page for race #3 by bazinga_ — Ghost race
View profile for gary (bazinga_)
| Official speed | 32.33 wpm (126.94 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2013 3:52:14pm UTC |
| Race Finish | April 28, 2013 3:54:21pm UTC |
| Outcome | No win (2 of 2) |
| 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. |