View Pit Stop page for race #848 by cristina24 — Ghost race
View profile for Cristina (cristina24)
| Official speed | 51.02 wpm (80.44 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2013 4:15:25pm UTC |
| Race Finish | February 18, 2013 4:16:45pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| 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. |