View Pit Stop page for race #197 by aslipapan — Ghost race
View profile for Rifanda (aslipapan)
| Official speed | 59.04 wpm (69.51 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2012 5:19:11pm UTC |
| Race Finish | May 15, 2012 5:20:21pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 94.0% |
| 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. |