View Pit Stop page for race #15 by ghost_7 — Ghost race
View profile for lawrence (ghost_7)
| Official speed | 51.02 wpm (80.44 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2011 4:13:04pm UTC |
| Race Finish | October 5, 2011 4:14:24pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 82.0% |
| 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. |