View Pit Stop page for race #149 by wan_shi_tong — Ghost race
View profile for Wan Shi Tong (wan_shi_tong)
| Official speed | 54.41 wpm (75.43 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2013 1:27:37pm UTC |
| Race Finish | September 5, 2013 1:28:53pm UTC |
| Outcome | Win (1 of 4) |
| 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. |