View Pit Stop page for race #167 by deutschland — Ghost race
View profile for James (deutschland)
| Official speed | 44.40 wpm (92.43 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2013 12:26:47am UTC |
| Race Finish | April 4, 2013 12:28:20am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 91.0% |
| 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. |