View Pit Stop page for race #992 by ngocphat010693 — Ghost race
View profile for Lê Ngọc (ngocphat010693)
| Official speed | 51.43 wpm (79.80 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2012 5:44:48pm UTC |
| Race Finish | December 5, 2012 5:46:08pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 90.0% |
| 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. |