View Pit Stop page for race #1553 by alwayshappysantosh@gmail.com — Ghost race
View profile for santosh (alwayshappysantosh@gmail.com)
Official speed | 53.74 wpm (76.37 seconds elapsed during race) |
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Race Start | May 13, 2013 1:34:55pm UTC |
Race Finish | May 13, 2013 1:36:11pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 94.0% |
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. |