View Pit Stop page for race #342 by superluke — Ghost race
View profile for Luke (superluke)
Official speed | 58.36 wpm (70.32 seconds elapsed during race) |
---|---|
Race Start | December 3, 2012 10:22:51pm UTC |
Race Finish | December 3, 2012 10:24:01pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 94.0% |
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. |