View Pit Stop page for race #199 by blanched — Ghost race
View profile for Boo (blanched)
| Official speed | 58.69 wpm (69.93 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2012 10:30:46pm UTC |
| Race Finish | May 22, 2012 10:31:56pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 82.0% |
| 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. |