View Pit Stop page for race #790 by kkrustic — Ghost race
View profile for kk (kkrustic)
| Official speed | 58.39 wpm (70.29 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2013 9:26:11am UTC |
| Race Finish | July 31, 2013 9:27:21am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| 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. |