View Pit Stop page for race #17 by neevillanueva — Ghost race
View profile for Nee (neevillanueva)
| Official speed | 42.36 wpm (96.88 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2014 4:49:52pm UTC |
| Race Finish | January 2, 2014 4:51:29pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 90.0% |
| 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. |