View Pit Stop page for race #1051 by kotlinski — Ghost race
View profile for Simon (kotlinski)
Official speed | 51.73 wpm (79.34 seconds elapsed during race) |
---|---|
Race Start | March 15, 2012 11:14:35am UTC |
Race Finish | March 15, 2012 11:15:54am UTC |
Outcome | No win (2 of 2) |
Accuracy | 92.0% |
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. |