View Pit Stop page for race #3374 by misteeque — Ghost race
View profile for Prasannjeet (misteeque)
Official speed | 71.56 wpm (57.35 seconds elapsed during race) |
---|---|
Race Start | May 27, 2013 11:46:51pm UTC |
Race Finish | May 27, 2013 11:47:49pm UTC |
Outcome | Win (1 of 5) |
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. |