View Pit Stop page for race #182 by pawl — Ghost race
| Official speed | 50.92 wpm (80.60 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2011 12:15:36am UTC |
| Race Finish | June 12, 2011 12:16:57am UTC |
| Outcome | No win (1 of 1) |
| 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. |