View Pit Stop page for race #31 by poptart128 — Ghost race
View profile for 21337R (poptart128)
| Official speed | 58.70 wpm (69.91 seconds elapsed during race) |
|---|---|
| Race Start | January 6, 2013 10:18:13pm UTC |
| Race Finish | January 6, 2013 10:19:23pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 91.0% |
| 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. |