View Pit Stop page for race #2894 by prashast — Ghost race
View profile for Prashast (prashast)
| Official speed | 82.29 wpm (49.87 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2012 5:04:41pm UTC |
| Race Finish | July 9, 2012 5:05:30pm UTC |
| Outcome | Win (1 of 2) |
| 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. |