View Pit Stop page for race #425 by nadeem.s.k.78@gmail.com — Ghost race
View profile for Nadeem (nadeem.s.k.78@gmail.com)
| Official speed | 58.67 wpm (69.95 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2014 5:36:53pm UTC |
| Race Finish | May 1, 2014 5:38:03pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |