View Pit Stop page for race #568 by ppbeto — Ghost race
View profile for ppbeto (ppbeto)
| Official speed | 75.73 wpm (54.19 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2011 5:26:16pm UTC |
| Race Finish | June 17, 2011 5:27:10pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |