View Pit Stop page for race #555 by kingofking102 — Ghost race
View profile for sum (kingofking102)
| Official speed | 34.98 wpm (117.32 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2011 2:37:32pm UTC |
| Race Finish | November 5, 2011 2:39:30pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 95.0% |
| 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. |