View Pit Stop page for race #1845 by xkj888418 — Ghost race
View profile for Darrick (xkj888418)
| Official speed | 62.37 wpm (65.80 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2013 12:32:01pm UTC |
| Race Finish | October 13, 2013 12:33:07pm UTC |
| Outcome | No win (3 of 5) |
| 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. |