View Pit Stop page for race #990 by ap12 — Ghost race
| Official speed | 50.86 wpm (80.69 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2012 11:40:30am UTC |
| Race Finish | February 17, 2012 11:41:50am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 91.0% |
| 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. |