View Pit Stop page for race #282 by ndduy1995 — Ghost race
View profile for Duy (ndduy1995)
| Official speed | 66.42 wpm (61.79 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2011 5:20:33pm UTC |
| Race Finish | August 30, 2011 5:21:35pm UTC |
| Outcome | No win (4 of 5) |
| 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. |