View Pit Stop page for race #646 by seelanyoyo — Ghost race
View profile for seelan (seelanyoyo)
| Official speed | 42.13 wpm (97.41 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2013 8:04:49am UTC |
| Race Finish | June 5, 2013 8:06:26am UTC |
| Outcome | No win (2 of 4) |
| 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. |