View Pit Stop page for race #2426 by marinap98 — Ghost race
View profile for Marina (marinap98)
| Official speed | 30.62 wpm (134.03 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2014 7:35:43pm UTC |
| Race Finish | September 25, 2014 7:37:57pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 86.0% |
| 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. |