View Pit Stop page for race #1165 by evoamac — Ghost race
View profile for Alex (evoamac)
| Official speed | 74.57 wpm (55.04 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2011 7:35:29pm UTC |
| Race Finish | September 25, 2011 7:36:24pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 98.0% |
| 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. |