View Pit Stop page for race #1350 by roeik — Ghost race
View profile for RoeiK (roeik)
| Official speed | 39.29 wpm (104.45 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2015 7:44:27am UTC |
| Race Finish | May 31, 2015 7:46:12am UTC |
| Outcome | No win (2 of 2) |
| 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. |