View Pit Stop page for race #66 by homm88 — Ghost race
View profile for Gaston (homm88)
| Official speed | 78.85 wpm (52.05 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2015 3:57:48pm UTC |
| Race Finish | January 27, 2015 3:58:40pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 88.0% |
| 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. |