View Pit Stop page for race #263 by sskumar — Ghost race
View profile for shashi (sskumar)
| Official speed | 43.72 wpm (93.87 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2014 2:41:18pm UTC |
| Race Finish | July 14, 2014 2:42:52pm UTC |
| Outcome | No win (2 of 2) |
| 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. |