View Pit Stop page for race #183 by dvorakpt — Ghost race
View profile for Mike (dvorakpt)
| Official speed | 35.37 wpm (116.03 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2011 5:00:08pm UTC |
| Race Finish | July 20, 2011 5:02:04pm UTC |
| Outcome | No win (4 of 4) |
| 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. |