View Pit Stop page for race #100 by wickd — Ghost race
View profile for Brendan (wickd)
| Official speed | 82.65 wpm (49.66 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2013 4:55:40am UTC |
| Race Finish | September 18, 2013 4:56:30am UTC |
| Outcome | Win (1 of 2) |
| 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. |