View Pit Stop page for race #5 by swng — Ghost race
| Official speed | 77.90 wpm (52.68 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2015 4:40:33pm UTC |
| Race Finish | January 24, 2015 4:41:26pm UTC |
| Outcome | Win (1 of 4) |
| 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. |