View Pit Stop page for race #1413 by asif_khan — Ghost race
View profile for Asif (asif_khan)
| Official speed | 51.27 wpm (80.05 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2012 5:52:52am UTC |
| Race Finish | February 8, 2012 5:54:12am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| 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. |