View Pit Stop page for race #111 by keems — Ghost race
View profile for Keems (keems)
| Official speed | 98.25 wpm (41.77 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2012 6:59:34pm UTC |
| Race Finish | December 5, 2012 7:00:16pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| 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. |