View Pit Stop page for race #316 by ghost15102009 — Ghost race
View profile for tan (ghost15102009)
Official speed | 55.13 wpm (74.44 seconds elapsed during race) |
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Race Start | September 4, 2011 1:18:20pm UTC |
Race Finish | September 4, 2011 1:19:35pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 92.0% |
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. |