View Pit Stop page for race #225 by naha — Ghost race
Official speed | 62.63 wpm (65.53 seconds elapsed during race) |
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Race Start | September 13, 2011 12:09:11pm UTC |
Race Finish | September 13, 2011 12:10:16pm UTC |
Outcome | Win (1 of 3) |
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. |