View Pit Stop page for race #1011 by cahkulon — Ghost race
View profile for mbahtedjo (cahkulon)
Official speed | 44.90 wpm (91.40 seconds elapsed during race) |
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Race Start | March 22, 2014 1:09:29pm UTC |
Race Finish | March 22, 2014 1:11:01pm UTC |
Outcome | No win (3 of 3) |
Accuracy | 93.0% |
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. |