View Pit Stop page for race #11 by whatsgoingon — Ghost race
View profile for Nhat (whatsgoingon)
| Official speed | 48.27 wpm (85.02 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2012 3:10:07pm UTC |
| Race Finish | March 14, 2012 3:11:32pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| 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. |