View Pit Stop page for race #254 by braedy_shaw — Ghost race
View profile for Braedy (braedy_shaw)
| Official speed | 42.86 wpm (95.75 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2014 7:05:55pm UTC |
| Race Finish | September 16, 2014 7:07:31pm UTC |
| Outcome | No win (3 of 4) |
| 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. |