View Pit Stop page for race #547 by ailynmiole — Ghost race
View profile for bryan (ailynmiole)
| Official speed | 52.14 wpm (78.71 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2012 9:50:09am UTC |
| Race Finish | February 13, 2012 9:51:28am UTC |
| Outcome | Win (1 of 3) |
| 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. |