View Pit Stop page for race #154 by sasquatch112 — Ghost race
View profile for Braden (sasquatch112)
| Official speed | 75.27 wpm (54.52 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2012 6:26:53pm UTC |
| Race Finish | September 19, 2012 6:27:48pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| 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. |