View Pit Stop page for race #3234 by ssheetal80 — Ghost race
View profile for sheetal (ssheetal80)
| Official speed | 61.23 wpm (67.03 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2011 12:02:18pm UTC |
| Race Finish | July 8, 2011 12:03:25pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 96.0% |
| 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. |