View Pit Stop page for race #1131 by ssakcik — Ghost race
Official speed | 68.27 wpm (60.11 seconds elapsed during race) |
---|---|
Race Start | April 5, 2012 3:05:42pm UTC |
Race Finish | April 5, 2012 3:06:43pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 95.0% |
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. |