View Pit Stop page for race #316 by ghost15102009 — Ghost race
View profile for tan (ghost15102009)
| Official speed | 55.13 wpm (74.44 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2011 1:18:20pm UTC |
| Race Finish | September 4, 2011 1:19:35pm UTC |
| Outcome | No win (4 of 5) |
| 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. |