View Pit Stop page for race #110 by jerome.mcdonald44@yahoo.com — Ghost race
View profile for Jerome (jerome.mcdonald44@yahoo.com)
| Official speed | 25.81 wpm (159.01 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2012 7:56:51pm UTC |
| Race Finish | July 27, 2012 7:59:30pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 84.0% |
| 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. |