View Pit Stop page for race #2225 by rohit3591 — Ghost race
View profile for rohit (rohit3591)
| Official speed | 67.16 wpm (61.11 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2014 4:48:46am UTC |
| Race Finish | November 3, 2014 4:49:47am UTC |
| Outcome | No win (2 of 3) |
| 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. |