View Pit Stop page for race #1738 by imransahen — Ghost race
View profile for imran dhola jhang (imransahen)
| Official speed | 48.88 wpm (83.96 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2014 4:21:45am UTC |
| Race Finish | May 22, 2014 4:23:09am UTC |
| Outcome | No win (2 of 2) |
| 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. |