View Pit Stop page for race #2337 by skankfunk — Ghost race
View profile for Davis (skankfunk)
| Official speed | 65.18 wpm (62.96 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2013 12:06:47pm UTC |
| Race Finish | May 4, 2013 12:07:50pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| 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. |