View Pit Stop page for race #235 by cindy_n15 — Ghost race
View profile for cyndie (cindy_n15)
| Official speed | 40.61 wpm (101.06 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2012 4:05:21pm UTC |
| Race Finish | June 30, 2012 4:07:02pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 99.0% |
| 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. |