View Pit Stop page for race #28 by smeagella — Ghost race
View profile for Smeagella (smeagella)
| Official speed | 41.95 wpm (97.83 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2014 5:59:38am UTC |
| Race Finish | January 26, 2014 6:01:16am UTC |
| Outcome | No win (2 of 2) |
| 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. |