View Pit Stop page for race #124 by an_t — Ghost race
Official speed | 64.12 wpm (64.01 seconds elapsed during race) |
---|---|
Race Start | December 28, 2011 11:27:14am UTC |
Race Finish | December 28, 2011 11:28:18am UTC |
Outcome | No win (2 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. |