View Pit Stop page for race #20 by kijang_buaya — Ghost race
View profile for Salman (kijang_buaya)
| Official speed | 47.37 wpm (86.64 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2013 9:14:09am UTC |
| Race Finish | September 13, 2013 9:15:36am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |