View Pit Stop page for race #38 by st2016 — Ghost race
| Official speed | 46.87 wpm (87.56 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2016 6:01:03pm UTC |
| Race Finish | October 7, 2016 6:02:31pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 85.0% |
| 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. |