View Pit Stop page for race #543 by mrcas1 — Ghost race
| Official speed | 67.49 wpm (60.81 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2014 10:08:43pm UTC |
| Race Finish | January 15, 2014 10:09:44pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 89.0% |
| 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. |