View Pit Stop page for race #3256 by 5411 — Ghost race
Official speed | 60.20 wpm (68.17 seconds elapsed during race) |
---|---|
Race Start | October 1, 2012 1:37:01pm UTC |
Race Finish | October 1, 2012 1:38:09pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
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. |