View Pit Stop page for race #426 by eladeger — Ghost race
View profile for ela (eladeger)
| Official speed | 63.36 wpm (64.77 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2016 5:44:28pm UTC |
| Race Finish | May 25, 2016 5:45:33pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 18.0% |
| 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. |