View Pit Stop page for race #1757 by angie10410 — Ghost race
View profile for Angélica (angie10410)
| Official speed | 76.05 wpm (53.96 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2013 8:10:39pm UTC |
| Race Finish | January 2, 2013 8:11:33pm UTC |
| Outcome | Win (1 of 5) |
| 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. |