View Pit Stop page for race #61 by typist3 — Ghost race
View profile for Aditya Prakash (typist3)
| Official speed | 79.93 wpm (51.34 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2011 10:11:20am UTC |
| Race Finish | February 16, 2011 10:12:11am UTC |
| Outcome | Win (1 of 2) |
| 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. |