View Pit Stop page for race #32814 by zoli_ — Ghost race
| Official speed | 75.87 wpm (54.09 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2016 7:37:49am UTC |
| Race Finish | March 21, 2016 7:38:43am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |