View Pit Stop page for race #817 by fantom_x86 — Ghost race
View profile for fantom (fantom_x86)
| Official speed | 66.20 wpm (61.99 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2013 3:15:41pm UTC |
| Race Finish | February 22, 2013 3:16:43pm UTC |
| Outcome | No win (2 of 4) |
| 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. |