View Pit Stop page for race #1134 by fmahmood — Ghost race
View profile for Faizan (fmahmood)
| Official speed | 45.65 wpm (89.90 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2012 11:09:25am UTC |
| Race Finish | February 24, 2012 11:10:55am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| 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. |