View Pit Stop page for race #893 by wendy333 — Ghost race
View profile for Wendy (wendy333)
| Official speed | 45.21 wpm (90.78 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2011 10:23:08pm UTC |
| Race Finish | November 13, 2011 10:24:39pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 90.0% |
| 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. |