View Pit Stop page for race #9 by rraven — Ghost race
View profile for rraven (rraven)
| Official speed | 68.25 wpm (60.13 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2012 9:52:26pm UTC |
| Race Finish | February 10, 2012 9:53:26pm UTC |
| Outcome | No win (3 of 5) |
| 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. |