View Pit Stop page for race #385 by master_kai — Ghost race
View profile for kai (master_kai)
| Official speed | 81.79 wpm (50.18 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2012 3:41:47pm UTC |
| Race Finish | April 19, 2012 3:42:37pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 97.0% |
| 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. |