View Pit Stop page for race #135 by geoffrey6712 — Ghost race
View profile for Austin (geoffrey6712)
Official speed | 79.22 wpm (51.81 seconds elapsed during race) |
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Race Start | May 5, 2014 4:41:54pm UTC |
Race Finish | May 5, 2014 4:42:46pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
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. |