View Pit Stop page for race #5580 by whitehat2010 — Ghost race
View profile for whitehat (whitehat2010)
| Official speed | 72.33 wpm (56.74 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2011 8:28:45am UTC |
| Race Finish | May 19, 2011 8:29:42am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |