View Pit Stop page for race #34 by imal — Ghost race
Official speed | 31.35 wpm (130.91 seconds elapsed during race) |
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Race Start | April 2, 2014 3:47:43pm UTC |
Race Finish | April 2, 2014 3:49:54pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 87.0% |
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. |