View Pit Stop page for race #56 by jamiela11 — Ghost race
View profile for Jamie (jamiela11)
| Official speed | 40.51 wpm (101.31 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2013 5:29:14pm UTC |
| Race Finish | December 6, 2013 5:30:56pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 84.0% |
| 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. |