View Pit Stop page for race #4372 by amateur_ — Ghost race
View profile for IGA (amateur_)
| Official speed | 62.82 wpm (65.33 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2015 1:37:11pm UTC |
| Race Finish | February 3, 2015 1:38:16pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 93.0% |
| 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. |