View Pit Stop page for race #3250 by btbens — Ghost race
View profile for Brendan (btbens)
Official speed | 70.39 wpm (58.30 seconds elapsed during race) |
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Race Start | December 6, 2014 9:20:07pm UTC |
Race Finish | December 6, 2014 9:21:05pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 92.0% |
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. |