View Pit Stop page for race #1169 by teytey — Ghost race
View profile for teytey (teytey)
| Official speed | 57.66 wpm (71.18 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2011 2:32:25am UTC |
| Race Finish | October 10, 2011 2:33:36am UTC |
| Outcome | No win (1 of 1) |
| 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. |