View Pit Stop page for race #1132 by nirajkant — Ghost race
View profile for niraj (nirajkant)
| Official speed | 46.22 wpm (88.79 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2012 8:51:54am UTC |
| Race Finish | March 31, 2012 8:53:23am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| 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. |