View Pit Stop page for race #996 by prinz_izzy14 — Ghost race
View profile for Prinz_Izzy14 (prinz_izzy14)
| Official speed | 58.15 wpm (70.58 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2013 4:35:34pm UTC |
| Race Finish | August 27, 2013 4:36:45pm UTC |
| Outcome | No win (4 of 5) |
| 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. |