View Pit Stop page for race #55 by rockman88v — Ghost race
View profile for rockman88v (rockman88v)
| Official speed | 48.85 wpm (84.01 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2015 7:29:46am UTC |
| Race Finish | February 27, 2015 7:31:10am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 88.0% |
| 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. |