View Pit Stop page for race #92 by debanshu1983 — Ghost race
View profile for Debanshu (debanshu1983)
| Official speed | 62.15 wpm (66.03 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2013 2:03:41am UTC |
| Race Finish | May 21, 2013 2:04:47am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| 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. |