View Pit Stop page for race #56 by eprivett — Ghost race
View profile for Erik (eprivett)
| Official speed | 65.99 wpm (62.19 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2016 1:37:58am UTC |
| Race Finish | April 21, 2016 1:39:01am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| 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. |