View Pit Stop page for race #1849 by jodslife — Ghost race
View profile for Jods (jodslife)
| Official speed | 86.44 wpm (47.48 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2012 4:44:51pm UTC |
| Race Finish | December 11, 2012 4:45:38pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| 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. |