View Pit Stop page for race #83 by pawal001 — Ghost race
View profile for Patrick (pawal001)
| Official speed | 40.61 wpm (101.06 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2013 3:21:53pm UTC |
| Race Finish | July 7, 2013 3:23:34pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 85.0% |
| 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. |