View Pit Stop page for race #244 by pat78 — Ghost race
View profile for Patrick (pat78)
| Official speed | 59.74 wpm (68.70 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2013 8:09:08pm UTC |
| Race Finish | April 16, 2013 8:10:17pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |