View Pit Stop page for race #924 by foobird — Ghost race
View profile for Das FoO (foobird)
Official speed | 73.05 wpm (56.18 seconds elapsed during race) |
---|---|
Race Start | May 14, 2014 5:54:25am UTC |
Race Finish | May 14, 2014 5:55:22am UTC |
Outcome | Win (1 of 2) |
Accuracy | 94.0% |
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. |