View Pit Stop page for race #936 by vasughatole — Ghost race
View profile for Vasu (vasughatole)
| Official speed | 49.55 wpm (82.83 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2015 3:00:43pm UTC |
| Race Finish | May 30, 2015 3:02:06pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| 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. |