View Pit Stop page for race #928 by artnerd59@gmail.com — Ghost race
View profile for Carey (artnerd59@gmail.com)
| Official speed | 34.65 wpm (118.44 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2012 1:27:08am UTC |
| Race Finish | September 18, 2012 1:29:06am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| 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. |