View Pit Stop page for race #51 by elfving — Ghost race
View profile for Elfving (elfving)
| Official speed | 49.29 wpm (83.26 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2012 8:07:29pm UTC |
| Race Finish | October 15, 2012 8:08:52pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 93.0% |
| 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. |