View Pit Stop page for race #1902 by duyhung123abc — Ghost race
View profile for duyhung (duyhung123abc)
| Official speed | 59.46 wpm (69.02 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2011 5:42:10am UTC |
| Race Finish | October 22, 2011 5:43:19am UTC |
| Outcome | No win (2 of 2) |
| 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. |