View Pit Stop page for race #652 by jin_h — Ghost race
| Official speed | 61.18 wpm (67.08 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2011 9:36:09pm UTC |
| Race Finish | May 11, 2011 9:37:16pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |