View Pit Stop page for race #1076 by jhony987 — Ghost race
View profile for Zubelinde (jhony987)
| Official speed | 96.99 wpm (42.31 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2012 10:30:29am UTC |
| Race Finish | May 19, 2012 10:31:11am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |