View Pit Stop page for race #64 by suu_hebi — Ghost race
View profile for Suu (suu_hebi)
| Official speed | 32.88 wpm (124.82 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2012 4:02:13pm UTC |
| Race Finish | April 19, 2012 4:04:18pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 85.0% |
| 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. |