View Pit Stop page for race #799 by aranda_ann07@yahoo.com — Ghost race
View profile for michivous (aranda_ann07@yahoo.com)
| Official speed | 38.29 wpm (107.18 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2012 2:55:48pm UTC |
| Race Finish | October 29, 2012 2:57:36pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| 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. |