View Pit Stop page for race #1131 by evynzx — Ghost race
View profile for Zong (evynzx)
| Official speed | 56.41 wpm (72.75 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2013 4:51:57pm UTC |
| Race Finish | August 20, 2013 4:53:09pm UTC |
| Outcome | No win (4 of 4) |
| 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. |