View Pit Stop page for race #1535 by vikas17 — Ghost race
View profile for vikas (vikas17)
| Official speed | 59.86 wpm (68.56 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2013 6:20:15am UTC |
| Race Finish | January 10, 2013 6:21:24am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| 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. |