View Pit Stop page for race #624 by whon — Ghost race
View profile for whonoes (whon)
| Official speed | 65.15 wpm (62.99 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2014 10:34:59pm UTC |
| Race Finish | February 28, 2014 10:36:02pm UTC |
| Outcome | No win (2 of 5) |
| 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. |