View Pit Stop page for race #678 by imran1001192 — Ghost race
View profile for Imran (imran1001192)
Official speed | 39.72 wpm (103.32 seconds elapsed during race) |
---|---|
Race Start | December 18, 2013 11:32:32am UTC |
Race Finish | December 18, 2013 11:34:16am UTC |
Outcome | Win (1 of 4) |
Accuracy | 92.0% |
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. |