View Pit Stop page for race #173 by colddemon1993 — Ghost race
View profile for ahmar (colddemon1993)
| Official speed | 43.57 wpm (94.19 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2012 12:10:16pm UTC |
| Race Finish | February 11, 2012 12:11:50pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 88.0% |
| 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. |