View Pit Stop page for race #2506 by dienthoai — Ghost race
View profile for good (dienthoai)
Official speed | 60.27 wpm (68.09 seconds elapsed during race) |
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Race Start | February 10, 2012 3:39:25am UTC |
Race Finish | February 10, 2012 3:40:33am UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
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. |