View Pit Stop page for race #540 by steadytyper — Ghost race
View profile for Steady (steadytyper)
| Official speed | 84.59 wpm (48.52 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2014 10:55:50am UTC |
| Race Finish | July 6, 2014 10:56:39am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| 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. |