View Pit Stop page for race #674 by sidj0n — Ghost race
View profile for Nick (sidj0n)
| Official speed | 60.89 wpm (67.40 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2014 3:47:23pm UTC |
| Race Finish | June 10, 2014 3:48:31pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 89.0% |
| 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. |