View Pit Stop page for race #12 by zandra123 — Ghost race
View profile for Zandra (zandra123)
| Official speed | 29.72 wpm (138.09 seconds elapsed during race) |
|---|---|
| Race Start | July 25, 2013 1:14:18am UTC |
| Race Finish | July 25, 2013 1:16:36am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 87.0% |
| 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. |