View Pit Stop page for race #1924 by rkarki42 — Ghost race
View profile for Rajendra (rkarki42)
Official speed | 54.56 wpm (75.22 seconds elapsed during race) |
---|---|
Race Start | December 11, 2011 5:35:38am UTC |
Race Finish | December 11, 2011 5:36:53am UTC |
Outcome | No win (2 of 4) |
Accuracy | 98.0% |
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. |