View Pit Stop page for race #85 by carlitomilo — Ghost race
View profile for futurefarmer (carlitomilo)
Official speed | 25.09 wpm (163.57 seconds elapsed during race) |
---|---|
Race Start | September 7, 2011 7:22:30pm UTC |
Race Finish | September 7, 2011 7:25:14pm UTC |
Outcome | No win (2 of 4) |
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. |