View Pit Stop page for race #4 by bajo85 — Ghost race
View profile for Marco (bajo85)
| Official speed | 77.87 wpm (52.70 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2013 7:25:49pm UTC |
| Race Finish | June 1, 2013 7:26:42pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| 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. |