View Pit Stop page for race #1488 by linuxguy9 — Ghost race
View profile for Arun (linuxguy9)
| Official speed | 58.92 wpm (69.65 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2013 7:55:12pm UTC |
| Race Finish | March 5, 2013 7:56:22pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| 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. |