View Pit Stop page for race #3869 by twoddle — Ghost race
View profile for Twoddle (twoddle)
| Official speed | 58.91 wpm (69.67 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2013 6:42:21pm UTC |
| Race Finish | June 4, 2013 6:43:30pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| 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. |