View Pit Stop page for race #48 by michieldegroot — Ghost race
View profile for Michiel (michieldegroot)
| Official speed | 50.63 wpm (81.06 seconds elapsed during race) |
|---|---|
| Race Start | December 15, 2015 1:53:05pm UTC |
| Race Finish | December 15, 2015 1:54:26pm UTC |
| Outcome | No win (4 of 4) |
| 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. |