View Pit Stop page for race #1042 by seda — Ghost race
| Official speed | 43.04 wpm (95.35 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2013 1:58:24am UTC |
| Race Finish | June 21, 2013 2:00:00am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 92.0% |
| 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. |