View Pit Stop page for race #4137 by jonksig — Ghost race
View profile for Jon (jonksig)
| Official speed | 48.24 wpm (85.07 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2011 5:52:24am UTC |
| Race Finish | June 23, 2011 5:53:49am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 90.0% |
| 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. |