View Pit Stop page for race #20 by dawnfrawn — Ghost race
View profile for Max (dawnfrawn)
| Official speed | 61.50 wpm (66.73 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2013 10:05:13pm UTC |
| Race Finish | March 20, 2013 10:06:20pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |