View Pit Stop page for race #105 by alvin21au — Ghost race
View profile for Alvin (alvin21au)
| Official speed | 68.70 wpm (59.74 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2014 2:52:19am UTC |
| Race Finish | May 12, 2014 2:53:19am 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. |