View Pit Stop page for race #359 by coolermaster — Ghost race
View profile for Ian (coolermaster)
| Official speed | 53.12 wpm (77.26 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2013 3:55:58pm UTC |
| Race Finish | June 18, 2013 3:57:15pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 88.0% |
| 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. |