View Pit Stop page for race #22 by slashdot — Ghost race
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| Official speed | 39.60 wpm (103.64 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2012 1:28:44pm UTC |
| Race Finish | May 13, 2012 1:30:27pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |