View Pit Stop page for race #614 by arun808 — Ghost race
View profile for Arun (arun808)
| Official speed | 57.82 wpm (70.98 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2013 4:48:20pm UTC |
| Race Finish | April 1, 2013 4:49:31pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| 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. |