View Pit Stop page for race #167 by davetheraver — Ghost race
View profile for David (davetheraver)
| Official speed | 63.66 wpm (64.47 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2016 1:19:36pm UTC |
| Race Finish | April 28, 2016 1:20:41pm UTC |
| Outcome | No win (3 of 5) |
| 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. |