View Pit Stop page for race #2719 by twoddle2 — Ghost race
View profile for Kameloc (twoddle2)
| Official speed | 64.09 wpm (64.03 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2014 11:23:12pm UTC |
| Race Finish | March 29, 2014 11:24:16pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |