View Pit Stop page for race #253 by rovin — Ghost race
View profile for Rovin (rovin)
| Official speed | 56.94 wpm (72.08 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2012 7:14:29pm UTC |
| Race Finish | August 24, 2012 7:15:41pm UTC |
| Outcome | No win (3 of 3) |
| 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. |