View Pit Stop page for race #7 by ian_malacad07 — Ghost race
View profile for Ian (ian_malacad07)
| Official speed | 37.55 wpm (109.29 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2012 8:09:34am UTC |
| Race Finish | November 22, 2012 8:11:24am UTC |
| Outcome | No win (3 of 6) |
| 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. |