View Pit Stop page for race #7220 by hungbui081189 — Ghost race
View profile for Hung (hungbui081189)
| Official speed | 78.69 wpm (52.15 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2013 5:08:03am UTC |
| Race Finish | June 19, 2013 5:08:55am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |