View Pit Stop page for race #588 by m.javediqbal51214@gmail.com — Ghost race
View profile for javed (m.javediqbal51214@gmail.com)
| Official speed | 56.89 wpm (72.14 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2015 5:40:13pm UTC |
| Race Finish | July 1, 2015 5:41:26pm UTC |
| Outcome | Win (1 of 2) |
| 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. |