View Pit Stop page for race #33 by satoumakoto — Ghost race
View profile for LOGOS (satoumakoto)
| Official speed | 41.34 wpm (99.27 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2011 12:20:10am UTC |
| Race Finish | July 9, 2011 12:21:49am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| 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. |