View Pit Stop page for race #224 by awni — Ghost race
| Official speed | 56.69 wpm (72.39 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2012 7:42:37am UTC |
| Race Finish | December 27, 2012 7:43:49am UTC |
| Outcome | No win (2 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. |