View Pit Stop page for race #2425 by brett_t — Ghost race
View profile for Brett (brett_t)
| Official speed | 69.71 wpm (58.87 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2014 1:08:34am UTC |
| Race Finish | September 28, 2014 1:09:33am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |