View Pit Stop page for race #5 by ziretech — Ghost race
View profile for Josef (ziretech)
| Official speed | 60.03 wpm (68.37 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2014 7:01:47pm UTC |
| Race Finish | January 2, 2014 7:02:55pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| 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. |