View Pit Stop page for race #18 by zolifa2 — Ghost race
View profile for Zoltán (zolifa2)
| Official speed | 64.13 wpm (64.00 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2014 7:01:46pm UTC |
| Race Finish | August 22, 2014 7:02:50pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 90.0% |
| 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. |