View Pit Stop page for race #131 by 12333211 — Ghost race
View profile for Hiu Pang (12333211)
| Official speed | 57.69 wpm (71.14 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2011 2:40:13am UTC |
| Race Finish | June 8, 2011 2:41:24am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 89.0% |
| 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. |