View Pit Stop page for race #4434 by sindhumenon16@gmail.com — Ghost race
View profile for sindhu (sindhumenon16@gmail.com)
| Official speed | 36.26 wpm (113.18 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2013 11:20:12am UTC |
| Race Finish | April 30, 2013 11:22:05am UTC |
| Outcome | No win (2 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. |