View Pit Stop page for race #19 by chpfen — Ghost race
| Official speed | 52.80 wpm (77.73 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2011 1:17:29pm UTC |
| Race Finish | October 14, 2011 1:18:47pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 99.0% |
| 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. |