View Pit Stop page for race #2161 by qwertydude6 — Ghost race
View profile for THANK YOU (qwertydude6)
| Official speed | 62.03 wpm (66.16 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2011 2:29:51am UTC |
| Race Finish | June 20, 2011 2:30:57am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| 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. |