View Pit Stop page for race #994 by kisg — Ghost race
| Official speed | 53.27 wpm (77.04 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2014 5:23:56pm UTC |
| Race Finish | December 1, 2014 5:25:13pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 92.0% |
| 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. |