View Pit Stop page for race #550 by jp060606 — Ghost race
View profile for jp (jp060606)
| Official speed | 42.32 wpm (96.98 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2012 2:47:02pm UTC |
| Race Finish | March 13, 2012 2:48:39pm UTC |
| Outcome | No win (2 of 5) |
| 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. |