View Pit Stop page for race #498 by ngoduyanh2812 — Ghost race
View profile for duyanh (ngoduyanh2812)
| Official speed | 43.06 wpm (95.31 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2011 9:50:11am UTC |
| Race Finish | November 7, 2011 9:51:46am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 89.0% |
| 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. |