View Pit Stop page for race #944 by rokk123 — Ghost race
View profile for Jonathan (rokk123)
| Official speed | 73.27 wpm (56.01 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2012 6:49:15pm UTC |
| Race Finish | February 24, 2012 6:50:11pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| 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. |