View Pit Stop page for race #899 by khoa1912 — Ghost race
View profile for Dang Khoa (khoa1912)
| Official speed | 59.27 wpm (69.24 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2013 1:55:08pm UTC |
| Race Finish | January 26, 2013 1:56:18pm 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. |