View Pit Stop page for race #4 by parvez — Ghost race
View profile for mohammed (parvez)
| Official speed | 35.82 wpm (114.57 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2012 9:20:27am UTC |
| Race Finish | April 25, 2012 9:22:21am UTC |
| Outcome | No win (2 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. |