View Pit Stop page for race #33 by fredisdead1010 — Ghost race
View profile for Kahool (fredisdead1010)
| Official speed | 32.32 wpm (126.98 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2016 4:20:56am UTC |
| Race Finish | August 16, 2016 4:23:02am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| 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. |