View Pit Stop page for race #899 by can2 — Ghost race
View profile for lynette (can2)
| Official speed | 46.35 wpm (88.54 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2011 8:22:41pm UTC |
| Race Finish | September 6, 2011 8:24:10pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |