View Pit Stop page for race #126 by noobakaflo — Ghost race
View profile for Paun (noobakaflo)
| Official speed | 53.07 wpm (77.33 seconds elapsed during race) |
|---|---|
| Race Start | January 6, 2012 7:20:25pm UTC |
| Race Finish | January 6, 2012 7:21:42pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 87.0% |
| 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. |