View Pit Stop page for race #734 by wan_shi_tong — Ghost race
View profile for Wan Shi Tong (wan_shi_tong)
| Official speed | 69.06 wpm (59.43 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2013 7:16:58pm UTC |
| Race Finish | October 2, 2013 7:17:58pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| 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. |