View Pit Stop page for race #137 by dorjoo — Ghost race
View profile for dorj (dorjoo)
| Official speed | 51.38 wpm (79.88 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2013 3:45:53am UTC |
| Race Finish | May 7, 2013 3:47:13am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |