View Pit Stop page for race #1157 by lukedude123 — Ghost race
View profile for Luke (lukedude123)
| Official speed | 49.11 wpm (83.57 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2014 6:12:58pm UTC |
| Race Finish | February 26, 2014 6:14:21pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 85.0% |
| 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. |