View Pit Stop page for race #1238 by btbens — Ghost race
View profile for Brendan (btbens)
| Official speed | 71.53 wpm (57.37 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2014 3:20:32pm UTC |
| Race Finish | August 6, 2014 3:21:29pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 97.0% |
| 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. |