View Pit Stop page for race #799 by rmanz — Ghost race
View profile for rmanz (rmanz)
Official speed | 84.89 wpm (48.34 seconds elapsed during race) |
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Race Start | April 13, 2014 8:14:54am UTC |
Race Finish | April 13, 2014 8:15:43am UTC |
Outcome | Win (1 of 3) |
Accuracy | 96.0% |
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. |