View Pit Stop page for race #866 by tsarpf — Ghost race
View profile for Teemu (tsarpf)
| Official speed | 92.35 wpm (44.44 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2013 1:39:10pm UTC |
| Race Finish | March 28, 2013 1:39:54pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 91.0% |
| 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. |