View Pit Stop page for race #320 by magicman1358 — Ghost race
View profile for Brandon (magicman1358)
| Official speed | 49.32 wpm (83.21 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2011 3:39:30am UTC |
| Race Finish | July 19, 2011 3:40:53am UTC |
| Outcome | No win (1 of 1) |
| 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. |