View Pit Stop page for race #254 by gocool21 — Ghost race
View profile for T•rt•ise (gocool21)
| Official speed | 62.35 wpm (65.82 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2013 6:10:26pm UTC |
| Race Finish | July 24, 2013 6:11:32pm UTC |
| Outcome | No win (2 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. |