View Pit Stop page for race #1320 by damirme — Ghost race
View profile for Damir (damirme)
| Official speed | 56.87 wpm (72.16 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2013 9:05:56am UTC |
| Race Finish | June 19, 2013 9:07:08am UTC |
| Outcome | No win (2 of 5) |
| 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. |