View Pit Stop page for race #6503 by sgnnb — Ghost race
View profile for Shreeram (sgnnb)
| Official speed | 76.32 wpm (53.77 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2015 9:17:45am UTC |
| Race Finish | February 28, 2015 9:18:39am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |