View Pit Stop page for race #23 by henriksme — Ghost race
View profile for Henrik (henriksme)
| Official speed | 49.44 wpm (83.01 seconds elapsed during race) |
|---|---|
| Race Start | December 14, 2015 5:14:42pm UTC |
| Race Finish | December 14, 2015 5:16:05pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| 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. |