View Pit Stop page for race #93 by pieter93 — Ghost race
View profile for Pieter (pieter93)
| Official speed | 86.69 wpm (47.34 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2012 10:07:06pm UTC |
| Race Finish | October 18, 2012 10:07:53pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |