View Pit Stop page for race #810 by willien — Ghost race
View profile for Willien (willien)
| Official speed | 49.68 wpm (82.61 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2011 10:23:50am UTC |
| Race Finish | November 30, 2011 10:25:13am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 97.0% |
| 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. |