View Pit Stop page for race #1592 by suettt — Ghost race
View profile for Kaylie (suettt)
| Official speed | 75.84 wpm (54.11 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2014 3:09:03pm UTC |
| Race Finish | July 15, 2014 3:09:58pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| 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. |