View Pit Stop page for race #1080 by wlpt — Ghost race
| Official speed | 68.06 wpm (60.30 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2014 5:46:01pm UTC |
| Race Finish | June 13, 2014 5:47:02pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| 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. |