View Pit Stop page for race #987 by failzor — Ghost race
View profile for failzor (failzor)
| Official speed | 84.55 wpm (48.54 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2016 12:05:36am UTC |
| Race Finish | June 18, 2016 12:06:25am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| 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. |