View Pit Stop page for race #8259 by jrdupd — Ghost race
View profile for david (jrdupd)
| Official speed | 79.10 wpm (51.88 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2016 2:54:57pm UTC |
| Race Finish | June 7, 2016 2:55:49pm UTC |
| Outcome | No win (2 of 5) |
| 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. |