View Pit Stop page for race #2994 by gilberlan1 — Ghost race
View profile for Gilberlan (gilberlan1)
| Official speed | 76.97 wpm (53.32 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2013 2:24:03pm UTC |
| Race Finish | June 30, 2013 2:24:57pm UTC |
| Outcome | No win (2 of 2) |
| 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. |