View Pit Stop page for race #112 by thien_hai13 — Ghost race
View profile for Lan (thien_hai13)
Official speed | 38.83 wpm (105.69 seconds elapsed during race) |
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Race Start | June 3, 2011 12:35:29am UTC |
Race Finish | June 3, 2011 12:37:15am UTC |
Outcome | No win (4 of 4) |
Accuracy | 91.0% |
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. |