View Pit Stop page for race #104 by bubbletopz — Ghost race
View profile for BubbleTopz (bubbletopz)
| Official speed | 47.39 wpm (86.60 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2015 11:36:47pm UTC |
| Race Finish | March 31, 2015 11:38:14pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 87.0% |
| 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. |