View Pit Stop page for race #657 by hezhasindi — Ghost race
View profile for Hezha (hezhasindi)
| Official speed | 72.19 wpm (56.85 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2013 12:01:40pm UTC |
| Race Finish | March 6, 2013 12:02:37pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 88.0% |
| 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. |