View Pit Stop page for race #2298 by caotienthong1990 — Ghost race
View profile for cao (caotienthong1990)
Official speed | 63.25 wpm (64.89 seconds elapsed during race) |
---|---|
Race Start | July 28, 2012 8:30:41am UTC |
Race Finish | July 28, 2012 8:31:46am UTC |
Outcome | Win (1 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. |