View Pit Stop page for race #1486 by jahsen — Ghost race
View profile for johansen (jahsen)
| Official speed | 43.30 wpm (94.78 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2011 9:34:28pm UTC |
| Race Finish | October 22, 2011 9:36:02pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| 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. |