View Pit Stop page for race #53 by yarden — Ghost race
View profile for yarden (yarden)
| Official speed | 53.36 wpm (76.91 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2014 3:00:59pm UTC |
| Race Finish | November 20, 2014 3:02:16pm UTC |
| Outcome | Win (1 of 2) |
| 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. |