View Pit Stop page for race #108 by babygyrlty — Ghost race
View profile for ty (babygyrlty)
| Official speed | 45.31 wpm (90.58 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2012 5:21:01pm UTC |
| Race Finish | August 23, 2012 5:22:32pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| 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. |