View Pit Stop page for race #637 by thuxinhphan89@gmail.com — Ghost race
View profile for Xinh (thuxinhphan89@gmail.com)
| Official speed | 36.91 wpm (111.19 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2012 4:33:27am UTC |
| Race Finish | December 11, 2012 4:35:18am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |