View Pit Stop page for race #1739 by mightymike — Ghost race
View profile for Mike (mightymike)
| Official speed | 51.71 wpm (79.37 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2016 8:36:23pm UTC |
| Race Finish | February 11, 2016 8:37:42pm UTC |
| Outcome | No win (3 of 5) |
| 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. |