View Pit Stop page for race #3 by luv2type5 — Ghost race
View profile for Monica (luv2type5)
| Official speed | 56.37 wpm (72.80 seconds elapsed during race) |
|---|---|
| Race Start | December 3, 2011 9:11:51pm UTC |
| Race Finish | December 3, 2011 9:13:04pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |