View Pit Stop page for race #1856 by navgur — Ghost race
View profile for Navneet (navgur)
| Official speed | 49.46 wpm (82.98 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2015 8:56:14pm UTC |
| Race Finish | June 29, 2015 8:57:37pm UTC |
| Outcome | No win (3 of 5) |
| 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. |