View Pit Stop page for race #534 by frozenfate_09 — Ghost race
View profile for Russ (frozenfate_09)
| Official speed | 65.63 wpm (62.53 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2014 9:28:18pm UTC |
| Race Finish | July 22, 2014 9:29:20pm UTC |
| Outcome | Win (1 of 3) |
| 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. |