View Pit Stop page for race #1005 by ajaxlord28 — Ghost race
View profile for Roberto (ajaxlord28)
| Official speed | 51.51 wpm (79.67 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2014 6:30:15pm UTC |
| Race Finish | October 29, 2014 6:31:35pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 89.0% |
| 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. |