View Pit Stop page for race #95 by mweaver84 — Ghost race
View profile for mike (mweaver84)
| Official speed | 70.88 wpm (57.90 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2012 12:20:12am UTC |
| Race Finish | February 23, 2012 12:21:10am UTC |
| Outcome | Win (1 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. |