View Pit Stop page for race #961 by evanger — Ghost race
View profile for Evan (evanger)
| Official speed | 52.23 wpm (78.58 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2017 10:10:29pm UTC |
| Race Finish | February 6, 2017 10:11:48pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 90.0% |
| 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. |