View Pit Stop page for race #287 by juan13244 — Ghost race
View profile for Ju An (juan13244)
Official speed | 55.23 wpm (74.31 seconds elapsed during race) |
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Race Start | February 28, 2012 3:29:27am UTC |
Race Finish | February 28, 2012 3:30:41am UTC |
Outcome | No win (2 of 3) |
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. |