View Pit Stop page for race #481 by nikaki — Ghost race
View profile for NiKi (nikaki)
| Official speed | 41.10 wpm (99.85 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2015 2:06:42pm UTC |
| Race Finish | March 13, 2015 2:08:22pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| 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. |