View Pit Stop page for race #23 by vasudev021191 — Ghost race
View profile for vasu (vasudev021191)
Official speed | 60.05 wpm (68.34 seconds elapsed during race) |
---|---|
Race Start | November 26, 2012 5:39:53pm UTC |
Race Finish | November 26, 2012 5:41:02pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. lucassn2 (50.19 wpm) |
Accuracy | 94.0% |
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. |