View Pit Stop page for race #234 by junehsw — Ghost race
View profile for June (junehsw)
| Official speed | 50.80 wpm (80.79 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2014 2:14:28pm UTC |
| Race Finish | March 15, 2014 2:15:49pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 91.0% |
| 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. |