View Pit Stop page for race #1254 by annairl — Ghost race
View profile for Anna (annairl)
Official speed | 53.26 wpm (77.06 seconds elapsed during race) |
---|---|
Race Start | October 31, 2011 2:13:40pm UTC |
Race Finish | October 31, 2011 2:14:57pm UTC |
Outcome | No win (1 of 1) |
Accuracy | 97.0% |
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. |