View Pit Stop page for race #24 by ivanli08 — Ghost race
View profile for Ivan (ivanli08)
| Official speed | 74.90 wpm (54.79 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2013 6:44:01pm UTC |
| Race Finish | August 15, 2013 6:44:56pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |