View Pit Stop page for race #190 by swaift — Ghost race
View profile for Swaift (swaift)
| Official speed | 67.12 wpm (61.14 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2013 5:20:16pm UTC |
| Race Finish | September 7, 2013 5:21:17pm 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. |