View Pit Stop page for race #217 by achel — Ghost race
| Official speed | 88.02 wpm (46.63 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2013 12:28:58am UTC |
| Race Finish | November 22, 2013 12:29:45am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 94.0% |
| 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. |