View Pit Stop page for race #493 by balona — Ghost race
View profile for balona (balona)
| Official speed | 41.72 wpm (98.37 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2013 8:28:35pm UTC |
| Race Finish | August 17, 2013 8:30:13pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 91.0% |
| 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. |