View Pit Stop page for race #405 by bearhaman@gmail.com — Ghost race
View profile for Bear (bearhaman@gmail.com)
| Official speed | 53.83 wpm (76.24 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2011 10:57:58pm UTC |
| Race Finish | October 14, 2011 10:59:14pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 89.0% |
| 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. |