View Pit Stop page for race #26 by meowz — Ghost race
| Official speed | 61.14 wpm (67.12 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2013 12:41:42am UTC |
| Race Finish | January 10, 2013 12:42:49am UTC |
| Outcome | No win (4 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. |