View Pit Stop page for race #2100 by asears76 — Ghost race
View profile for Amie (asears76)
| Official speed | 62.94 wpm (65.20 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2012 6:49:49pm UTC |
| Race Finish | April 30, 2012 6:50:54pm 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. |