View Pit Stop page for race #1160 by insouciant325 — Ghost race
View profile for JR (insouciant325)
| Official speed | 62.04 wpm (66.15 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2011 12:18:15pm UTC |
| Race Finish | August 30, 2011 12:19:22pm UTC |
| Outcome | Win (1 of 5) |
| 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. |