View Pit Stop page for race #78 by amh1499 — Ghost race
View profile for Alex (amh1499)
| Official speed | 39.56 wpm (103.74 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2013 2:15:21pm UTC |
| Race Finish | October 1, 2013 2:17:05pm UTC |
| Outcome | No win (2 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. |