View Pit Stop page for race #3190 by misteeque — Ghost race
View profile for Prasannjeet (misteeque)
Official speed | 74.70 wpm (54.94 seconds elapsed during race) |
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Race Start | May 22, 2013 9:58:54pm UTC |
Race Finish | May 22, 2013 9:59:49pm UTC |
Outcome | No win (3 of 3) |
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. |