View Pit Stop page for race #1195 by markdane22 — Ghost race
View profile for Mark (markdane22)
| Official speed | 56.21 wpm (73.01 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2011 2:52:12pm UTC |
| Race Finish | December 16, 2011 2:53:25pm UTC |
| Outcome | No win (2 of 3) |
| 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. |