View Pit Stop page for race #19 by feliciay99 — Ghost race
View profile for Felicia (feliciay99)
| Official speed | 43.62 wpm (94.09 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2012 6:39:24pm UTC |
| Race Finish | November 14, 2012 6:40:58pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 87.0% |
| 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. |