View Pit Stop page for race #36 by deepnguyen — Ghost race
View profile for Deep (deepnguyen)
Official speed | 48.67 wpm (84.32 seconds elapsed during race) |
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Race Start | March 29, 2016 10:13:53am UTC |
Race Finish | March 29, 2016 10:15:17am UTC |
Outcome | Win (1 of 2) |
Accuracy | 87.0% |
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. |