View Pit Stop page for race #109 by air_ — Ghost race
| Official speed | 82.64 wpm (49.66 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2014 11:05:52pm UTC |
| Race Finish | July 28, 2014 11:06:41pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |