View Pit Stop page for race #855 by mr_speed — Ghost race
View profile for Mr.Speed (mr_speed)
Official speed | 35.31 wpm (116.23 seconds elapsed during race) |
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Race Start | December 2, 2013 7:50:06am UTC |
Race Finish | December 2, 2013 7:52:03am UTC |
Outcome | No win (4 of 5) |
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. |