View Pit Stop page for race #430 by khurammanzoor — Ghost race
View profile for khuram (khurammanzoor)
| Official speed | 42.16 wpm (97.34 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2014 12:36:27pm UTC |
| Race Finish | June 23, 2014 12:38:04pm UTC |
| Outcome | Win (1 of 2) |
| 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. |