View Pit Stop page for race #64 by obble — Ghost race
View profile for Obble (obble)
| Official speed | 94.16 wpm (43.59 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2013 10:54:21pm UTC |
| Race Finish | November 28, 2013 10:55:04pm UTC |
| Outcome | Win (1 of 4) |
| 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. |