View Pit Stop page for race #216 by rachel1491 — Ghost race
View profile for Rachel (rachel1491)
| Official speed | 72.15 wpm (56.88 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2014 7:03:49pm UTC |
| Race Finish | August 15, 2014 7:04:46pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| 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. |