View Pit Stop page for race #71 by enriquealamilla — Ghost race
View profile for Enrique (enriquealamilla)
| Official speed | 69.62 wpm (58.95 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2012 12:20:36am UTC |
| Race Finish | March 14, 2012 12:21:35am UTC |
| Outcome | No win (3 of 6) |
| 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. |