View Pit Stop page for race #318 by bjmcloughlin22 — Ghost race
View profile for Bliss (bjmcloughlin22)
| Official speed | 37.10 wpm (110.62 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2014 5:28:50pm UTC |
| Race Finish | February 13, 2014 5:30:41pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 84.0% |
| 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. |