View Pit Stop page for race #177 by daltonman11 — Ghost race
View profile for ♠Birder (daltonman11)
| Official speed | 41.12 wpm (99.81 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2014 6:20:44pm UTC |
| Race Finish | February 21, 2014 6:22:24pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 91.0% |
| 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. |