View Pit Stop page for race #113 by varis123 — Ghost race
View profile for Win (varis123)
Official speed | 62.54 wpm (65.62 seconds elapsed during race) |
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Race Start | June 14, 2013 3:47:56pm UTC |
Race Finish | June 14, 2013 3:49:02pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 90.0% |
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. |