View Pit Stop page for race #3396 by pydu222 — Ghost race
View profile for Tram (pydu222)
| Official speed | 77.11 wpm (53.22 seconds elapsed during race) |
|---|---|
| Race Start | February 29, 2012 4:19:51pm UTC |
| Race Finish | February 29, 2012 4:20:44pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |