View Pit Stop page for race #1 by typ0o — Ghost race
| Official speed | 42.06 wpm (97.57 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2011 6:48:49pm UTC |
| Race Finish | December 29, 2011 6:50:26pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| 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. |