View Pit Stop page for race #148 by mehul25491 — Ghost race
View profile for mehul (mehul25491)
| Official speed | 31.34 wpm (130.95 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2014 11:53:59am UTC |
| Race Finish | July 23, 2014 11:56:10am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| 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. |