View Pit Stop page for race #1167 by nicole813 — Ghost race
View profile for Nicole (nicole813)
| Official speed | 81.88 wpm (50.12 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2011 5:35:03pm UTC |
| Race Finish | July 27, 2011 5:35:53pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |