View Pit Stop page for race #309 by karn1vore — Ghost race
View profile for Tim (karn1vore)
| Official speed | 67.56 wpm (60.75 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2011 7:36:46pm UTC |
| Race Finish | December 27, 2011 7:37:46pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 93.0% |
| 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. |