View Pit Stop page for race #180 by jimmy88099 — Ghost race
View profile for jimmy (jimmy88099)
| Official speed | 34.92 wpm (117.53 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2012 1:49:16pm UTC |
| Race Finish | August 10, 2012 1:51:13pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 89.0% |
| 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. |