View Pit Stop page for race #2794 by jtduby — Ghost race
View profile for Jamie (jtduby)
| Official speed | 47.45 wpm (86.49 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2014 6:28:22pm UTC |
| Race Finish | August 22, 2014 6:29:48pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 91.0% |
| 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. |