View Pit Stop page for race #179 by paramjit.dhankhar@gmail.com — Ghost race
View profile for Paramjit (paramjit.dhankhar@gmail.com)
| Official speed | 52.67 wpm (77.92 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2011 5:57:58pm UTC |
| Race Finish | December 13, 2011 5:59:16pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 90.0% |
| 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. |