View Pit Stop page for race #862 by duanejb — Ghost race
View profile for duane (duanejb)
| Official speed | 64.98 wpm (63.16 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2013 12:53:19am UTC |
| Race Finish | September 27, 2013 12:54:23am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 92.0% |
| 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. |