View Pit Stop page for race #30 by eenajoe — Ghost race
View profile for Eena (eenajoe)
| Official speed | 63.74 wpm (64.39 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2015 3:26:02pm UTC |
| Race Finish | December 21, 2015 3:27:07pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| 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. |