View Pit Stop page for race #322 by kirke — Ghost race
View profile for Kirke (kirke)
| Official speed | 82.41 wpm (49.80 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2014 3:17:56am UTC |
| Race Finish | December 20, 2014 3:18:46am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 100.0% |
| 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. |