View Pit Stop page for race #181 by nhatduy — Ghost race
View profile for Trương Nhật (nhatduy)
Official speed | 30.87 wpm (132.94 seconds elapsed during race) |
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Race Start | November 17, 2012 7:12:00am UTC |
Race Finish | November 17, 2012 7:14:13am UTC |
Outcome | No win (4 of 5) |
Accuracy | 96.0% |
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. |