View Pit Stop page for race #1068 by snoody — Ghost race
View profile for Snoody (snoody)
| Official speed | 49.76 wpm (82.48 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2014 11:24:27pm UTC |
| Race Finish | September 25, 2014 11:25:49pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| 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. |