View Pit Stop page for race #1102 by let_me_win_plz — Ghost race
View profile for amanullah.fitallc@yahoo.com (let_me_win_plz)
| Official speed | 75.43 wpm (54.41 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2011 7:14:57pm UTC |
| Race Finish | May 9, 2011 7:15:52pm UTC |
| Outcome | Win (1 of 6) |
| Accuracy | 97.0% |
| 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. |