View Pit Stop page for race #62 by krys317 — Ghost race
View profile for Krystina (krys317)
| Official speed | 75.39 wpm (54.44 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2012 4:06:29am UTC |
| Race Finish | July 6, 2012 4:07:23am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 99.0% |
| 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. |