View Pit Stop page for race #1261 by bahar_a — Ghost race
View profile for bahar (bahar_a)
| Official speed | 43.05 wpm (95.33 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2011 4:04:30pm UTC |
| Race Finish | June 10, 2011 4:06:05pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 92.0% |
| 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. |