View Pit Stop page for race #439 by angrathar — Ghost race
View profile for angrathar (angrathar)
| Official speed | 47.22 wpm (86.91 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2013 6:21:17pm UTC |
| Race Finish | May 27, 2013 6:22:44pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 94.0% |
| 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. |