View Pit Stop page for race #353 by mkreilei — Ghost race
View profile for Michael (mkreilei)
| Official speed | 62.57 wpm (65.59 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2012 10:30:11pm UTC |
| Race Finish | October 11, 2012 10:31:17pm UTC |
| Outcome | No win (3 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. |