View Pit Stop page for race #2283 by nirajkant — Ghost race
View profile for niraj (nirajkant)
| Official speed | 54.91 wpm (74.74 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2012 8:52:44am UTC |
| Race Finish | April 15, 2012 8:53:58am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| 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. |