View Pit Stop page for race #140 by jon_w83 — Ghost race
View profile for Jon (jon_w83)
| Official speed | 75.45 wpm (54.39 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2016 12:31:08pm UTC |
| Race Finish | May 29, 2016 12:32:03pm UTC |
| Outcome | No win (2 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. |