View Pit Stop page for race #7 by destroyerofkeys — Ghost race
View profile for KEYBOARD LORD (destroyerofkeys)
Official speed | 122.40 wpm (33.53 seconds elapsed during race) |
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Race Start | April 3, 2012 5:09:16am UTC |
Race Finish | April 3, 2012 5:09:50am UTC |
Outcome | Win (1 of 2) |
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. |