View Pit Stop page for race #1058 by steele22 — Ghost race
View profile for steele (steele22)
| Official speed | 81.16 wpm (50.57 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2012 5:30:30am UTC |
| Race Finish | July 29, 2012 5:31:20am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| 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. |