View Pit Stop page for race #3411 by nhi_nguyen — Ghost race
View profile for Nhi (nhi_nguyen)
| Official speed | 54.89 wpm (74.77 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2014 2:54:44pm UTC |
| Race Finish | November 15, 2014 2:55:59pm UTC |
| Outcome | No win (2 of 4) |
| 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. |