View Pit Stop page for race #535 by tranphong2 — Ghost race
View profile for Hieu (tranphong2)
| Official speed | 48.36 wpm (84.86 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2015 4:45:23pm UTC |
| Race Finish | October 18, 2015 4:46:48pm UTC |
| Outcome | No win (3 of 4) |
| 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. |