View Pit Stop page for race #607 by sidm — Ghost race
| Official speed | 71.59 wpm (57.33 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2015 5:48:57pm UTC |
| Race Finish | February 28, 2015 5:49:54pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 87.0% |
| 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. |