View Pit Stop page for race #1209 by mouazo — Ghost race
View profile for mouaz (mouazo)
| Official speed | 41.50 wpm (98.89 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2013 7:22:28pm UTC |
| Race Finish | May 21, 2013 7:24:06pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 89.0% |
| 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. |