View Pit Stop page for race #1678 by kojsot — Ghost race
View profile for kojsot (kojsot)
| Official speed | 69.51 wpm (59.04 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2016 1:56:49pm UTC |
| Race Finish | June 13, 2016 1:57:48pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 92.0% |
| 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. |