View Pit Stop page for race #1982 by jasontong — Ghost race
View profile for Jason (jasontong)
| Official speed | 57.18 wpm (71.77 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2012 11:25:05am UTC |
| Race Finish | March 17, 2012 11:26:16am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| 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. |