View Pit Stop page for race #6 by viviangoesmoo — Ghost race
View profile for Vivian (viviangoesmoo)
| Official speed | 75.69 wpm (54.22 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2012 9:34:50pm UTC |
| Race Finish | November 25, 2012 9:35:45pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |