View Pit Stop page for race #1 by vutuanduy16893 — Ghost race
View profile for Tuan Duy (vutuanduy16893)
| Official speed | 41.21 wpm (99.59 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2012 11:17:36am UTC |
| Race Finish | September 24, 2012 11:19:15am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |