View Pit Stop page for race #804 by gh40402 — Ghost race
| Official speed | 73.16 wpm (56.10 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2016 4:41:52pm UTC |
| Race Finish | October 5, 2016 4:42:48pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| 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. |