View Pit Stop page for race #4287 by rfal10 — Ghost race
View profile for raphael (rfal10)
| Official speed | 70.13 wpm (58.52 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2012 4:31:31pm UTC |
| Race Finish | May 23, 2012 4:32:29pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| 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. |