View Pit Stop page for race #10 by vyhuynh — Ghost race
Official speed | 39.29 wpm (104.45 seconds elapsed during race) |
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Race Start | January 30, 2012 5:04:17pm UTC |
Race Finish | January 30, 2012 5:06:01pm UTC |
Outcome | Win (1 of 4) |
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. |