View Pit Stop page for race #28 by mathguy11 — Ghost race
View profile for Nick (mathguy11)
| Official speed | 68.83 wpm (59.63 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2014 5:57:40pm UTC |
| Race Finish | February 8, 2014 5:58:40pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| 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. |