View Pit Stop page for race #2694 by 10bd02006 — Ghost race
View profile for Pernekhan (10bd02006)
| Official speed | 61.66 wpm (66.56 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2012 6:23:44pm UTC |
| Race Finish | January 15, 2012 6:24:51pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 89.0% |
| 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. |