View Pit Stop page for race #253 by rb_vignesh — Ghost race
View profile for vignesh (rb_vignesh)
| Official speed | 31.83 wpm (128.94 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2012 5:41:08pm UTC |
| Race Finish | September 21, 2012 5:43:17pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| 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. |