View Pit Stop page for race #66 by navaneeshkumarb — Ghost race
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| Official speed | 47.20 wpm (86.95 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2011 2:34:22am UTC |
| Race Finish | October 19, 2011 2:35:49am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 88.0% |
| 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. |