View Pit Stop page for race #51 by mr_k — Ghost race
| Official speed | 74.87 wpm (54.82 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2011 5:19:09pm UTC |
| Race Finish | May 13, 2011 5:20:04pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 99.0% |
| 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. |