View Pit Stop page for race #13460 by kahnmd35 — Ghost race
View profile for David (kahnmd35)
| Official speed | 74.64 wpm (54.98 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2017 5:18:38pm UTC |
| Race Finish | August 25, 2017 5:19:33pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 100.0% |
| Points | 60.95 |
| 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. |