View Pit Stop page for race #10 by kroppkakor — Ghost race
View profile for Jens (kroppkakor)
| Official speed | 66.76 wpm (61.47 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2012 11:09:48am UTC |
| Race Finish | September 24, 2012 11:10:50am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| 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. |