View Pit Stop page for race #2 by joejunior1984 — Ghost race
View profile for Joseph (joejunior1984)
| Official speed | 128.07 wpm (32.04 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2013 12:17:36am UTC |
| Race Finish | June 28, 2013 12:18:08am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| 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. |