View Pit Stop page for race #3440 by jtduby — Ghost race
View profile for Jamie (jtduby)
| Official speed | 47.71 wpm (86.02 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2016 7:02:05pm UTC |
| Race Finish | April 1, 2016 7:03:32pm UTC |
| Outcome | No win (3 of 3) |
| 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. |