View Pit Stop page for race #704 by zolaric — Ghost race
View profile for Emile (zolaric)
| Official speed | 78.24 wpm (52.45 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2011 5:49:35pm UTC |
| Race Finish | August 20, 2011 5:50:28pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 91.0% |
| 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. |