View Pit Stop page for race #911 by wan_shi_tong — Ghost race
View profile for Wan Shi Tong (wan_shi_tong)
| Official speed | 76.15 wpm (53.89 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2013 5:02:42pm UTC |
| Race Finish | October 8, 2013 5:03:36pm UTC |
| Outcome | Win (1 of 4) |
| 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. |