View Pit Stop page for race #41 by matthew_boyd — Ghost race
View profile for Matt (matthew_boyd)
| Official speed | 43.66 wpm (94.00 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2012 3:45:53pm UTC |
| Race Finish | July 9, 2012 3:47:27pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 89.0% |
| 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. |