View Pit Stop page for race #700 by poppyp — Ghost race
View profile for Rosie (poppyp)
| Official speed | 82.24 wpm (49.90 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2014 5:49:12pm UTC |
| Race Finish | October 21, 2014 5:50:02pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 99.0% |
| 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. |