View Pit Stop page for race #877 by rhonae — Ghost race
View profile for rhona (rhonae)
| Official speed | 32.07 wpm (127.97 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2012 11:22:58am UTC |
| Race Finish | June 13, 2012 11:25:06am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 91.0% |
| 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. |