View Pit Stop page for race #98 by anvesh2013 — Ghost race
View profile for Anvesh (anvesh2013)
| Official speed | 45.70 wpm (89.80 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2014 6:36:23am UTC |
| Race Finish | September 7, 2014 6:37:53am UTC |
| Outcome | No win (2 of 4) |
| 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. |