View Pit Stop page for race #33 by lauricedee — Ghost race
View profile for Laurice (lauricedee)
| Official speed | 86.28 wpm (47.57 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2014 1:33:24am UTC |
| Race Finish | June 3, 2014 1:34:12am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| 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. |