View Pit Stop page for race #1079 by ineverquit — Ghost race
View profile for amh1499 (ineverquit)
Official speed | 78.49 wpm (52.29 seconds elapsed during race) |
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Race Start | June 3, 2014 11:40:35pm UTC |
Race Finish | June 3, 2014 11:41:27pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 91.0% |
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. |