View Pit Stop page for race #2924 by shwetoee@gmail.com — Ghost race
View profile for zar (shwetoee@gmail.com)
Official speed | 53.95 wpm (76.07 seconds elapsed during race) |
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Race Start | December 30, 2012 10:50:13am UTC |
Race Finish | December 30, 2012 10:51:29am UTC |
Outcome | No win (2 of 5) |
Accuracy | 97.0% |
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. |