View Pit Stop page for race #209 by phu_nguyen — Ghost race
View profile for phu (phu_nguyen)
| Official speed | 45.68 wpm (89.84 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2011 10:53:49pm UTC |
| Race Finish | September 29, 2011 10:55:19pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 91.0% |
| 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. |