View Pit Stop page for race #819 by fishmanbmt — Ghost race
View profile for fishmanbmt (fishmanbmt)
| Official speed | 61.64 wpm (66.58 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2017 6:48:33am UTC |
| Race Finish | June 7, 2017 6:49:39am UTC |
| Outcome | No win (2 of 5) |
| 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. |