View Pit Stop page for race #1036 by balajin511 — Ghost race
View profile for balaji (balajin511)
| Official speed | 76.03 wpm (53.98 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2012 10:26:13am UTC |
| Race Finish | January 5, 2012 10:27:07am UTC |
| Outcome | No win (3 of 3) |
| 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. |