View Pit Stop page for race #1619 by cyberyanne — Ghost race
View profile for Junsik (cyberyanne)
Official speed | 61.75 wpm (66.46 seconds elapsed during race) |
---|---|
Race Start | May 5, 2013 9:42:36am UTC |
Race Finish | May 5, 2013 9:43:42am UTC |
Outcome | No win (2 of 2) |
Accuracy | 99.0% |
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. |