View Pit Stop page for race #1315 by jacklynarjoy03182010 — Ghost race
View profile for jackly (jacklynarjoy03182010)
| Official speed | 35.93 wpm (114.22 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2011 1:28:31pm UTC |
| Race Finish | September 23, 2011 1:30:25pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| 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. |