View Pit Stop page for race #36 by noamh — Ghost race
| Official speed | 59.46 wpm (69.02 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2013 8:10:23am UTC |
| Race Finish | May 31, 2013 8:11:32am UTC |
| Outcome | No win (2 of 2) |
| 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. |