View Pit Stop page for race #2897 by marinap98 — Ghost race
View profile for Marina (marinap98)
| Official speed | 33.33 wpm (123.13 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2014 2:05:55pm UTC |
| Race Finish | October 22, 2014 2:07:58pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 87.0% |
| 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. |