View Pit Stop page for race #3770 by anh101 — Ghost race
| Official speed | 42.34 wpm (96.93 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2013 10:23:48am UTC |
| Race Finish | June 12, 2013 10:25:25am UTC |
| Outcome | Win (1 of 4) |
| 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. |