View Pit Stop page for race #43 by potaychanneldotcom — Ghost race
View profile for potaychannel.com (potaychanneldotcom)
Official speed | 36.86 wpm (111.34 seconds elapsed during race) |
---|---|
Race Start | October 12, 2011 5:02:51am UTC |
Race Finish | October 12, 2011 5:04:43am UTC |
Outcome | No win (1 of 1) |
Accuracy | 87.0% |
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. |