View Pit Stop page for race #1128 by aiafrias — Ghost race
View profile for Aia (aiafrias)
| Official speed | 51.73 wpm (79.34 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2011 2:02:51am UTC |
| Race Finish | October 12, 2011 2:04:11am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 90.0% |
| 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. |