View Pit Stop page for race #2460 by trash2zero — Ghost race
View profile for richard (trash2zero)
| Official speed | 47.70 wpm (86.04 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2012 5:51:40am UTC |
| Race Finish | July 28, 2012 5:53:06am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 85.0% |
| 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. |