View Pit Stop page for race #256 by burcu1 — Ghost race
View profile for burcu (burcu1)
| Official speed | 41.00 wpm (100.10 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2015 5:21:10pm UTC |
| Race Finish | March 2, 2015 5:22:50pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 85.0% |
| 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. |