View Pit Stop page for race #760 by jeprei — Ghost race
View profile for Jeff (jeprei)
| Official speed | 61.49 wpm (66.74 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2014 12:21:39am UTC |
| Race Finish | June 21, 2014 12:22:46am UTC |
| Outcome | No win (3 of 3) |
| 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. |