View Pit Stop page for race #579 by jsamutsakorn — Ghost race
View profile for Jiratchaya (jsamutsakorn)
| Official speed | 43.05 wpm (95.33 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2011 8:33:40am UTC |
| Race Finish | October 5, 2011 8:35:15am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 88.0% |
| 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. |