View Pit Stop page for race #568 by samrith — Ghost race
View profile for sam (samrith)
| Official speed | 79.42 wpm (51.67 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2013 5:53:57pm UTC |
| Race Finish | November 17, 2013 5:54:48pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| 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. |