View Pit Stop page for race #257 by driv4r — Ghost race
Official speed | 81.40 wpm (50.42 seconds elapsed during race) |
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Race Start | December 23, 2012 6:51:21pm UTC |
Race Finish | December 23, 2012 6:52:11pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 95.0% |
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. |