View Pit Stop page for race #156 by kellylew65@gmail.com — Ghost race
View profile for Kelly (kellylew65@gmail.com)
| Official speed | 35.87 wpm (114.41 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2015 1:26:52pm UTC |
| Race Finish | April 9, 2015 1:28:47pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 98.0% |
| 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. |