View Pit Stop page for race #8 by vanveotv — Ghost race
View profile for Thu Van (vanveotv)
Official speed | 70.86 wpm (57.92 seconds elapsed during race) |
---|---|
Race Start | August 29, 2011 2:11:20pm UTC |
Race Finish | August 29, 2011 2:12:18pm UTC |
Outcome | Win (1 of 3) |
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. |