View Pit Stop page for race #1375 by rene_ — Ghost race
| Official speed | 79.75 wpm (51.46 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2012 3:28:12pm UTC |
| Race Finish | December 14, 2012 3:29:04pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| 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. |