View Pit Stop page for race #2183 by segale — Ghost race
View profile for SEGALE (segale)
Official speed | 86.80 wpm (47.28 seconds elapsed during race) |
---|---|
Race Start | December 9, 2013 7:35:29pm UTC |
Race Finish | December 9, 2013 7:36:16pm UTC |
Outcome | Win (1 of 3) |
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. |