View Pit Stop page for race #38 by dolphin_ — Ghost race
View profile for Meggan (dolphin_)
| Official speed | 42.53 wpm (96.50 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2014 7:12:56pm UTC |
| Race Finish | September 29, 2014 7:14:32pm UTC |
| Outcome | No win (3 of 4) |
| 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. |