View Pit Stop page for race #1917 by ynajd — Ghost race
| Official speed | 67.28 wpm (61.00 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2016 11:18:41pm UTC |
| Race Finish | January 11, 2016 11:19:42pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |