View Pit Stop page for race #1193 by ladyshalott84 — Ghost race
View profile for Erika (ladyshalott84)
Official speed | 40.77 wpm (100.66 seconds elapsed during race) |
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Race Start | October 31, 2011 3:12:54pm UTC |
Race Finish | October 31, 2011 3:14:35pm UTC |
Outcome | No win (1 of 1) |
Accuracy | 85.0% |
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. |