View Pit Stop page for race #158 by practice_in_new_layout — Ghost race
View profile for Janacek (practice_in_new_layout)
Official speed | 58.84 wpm (69.75 seconds elapsed during race) |
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Race Start | October 26, 2013 7:22:12pm UTC |
Race Finish | October 26, 2013 7:23:22pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 93.0% |
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. |