View Pit Stop page for race #106 by teja_rv — Ghost race
View profile for teja (teja_rv)
| Official speed | 34.64 wpm (118.48 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2014 4:47:14pm UTC |
| Race Finish | February 7, 2014 4:49:12pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 90.0% |
| 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. |