View Pit Stop page for race #26 by joseephus4 — Ghost race
View profile for joseph (joseephus4)
| Official speed | 39.83 wpm (103.04 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2013 7:56:49pm UTC |
| Race Finish | December 6, 2013 7:58:32pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| 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. |