View Pit Stop page for race #1975 by fuxking — Ghost race
View profile for Goran (fuxking)
| Official speed | 38.85 wpm (105.64 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2013 8:54:59pm UTC |
| Race Finish | June 11, 2013 8:56:44pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| 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. |