View Pit Stop page for race #1112 by seannsen — Ghost race
View profile for BonG-YaB (seannsen)
| Official speed | 54.06 wpm (75.92 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2012 5:38:22am UTC |
| Race Finish | September 4, 2012 5:39:38am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 84.0% |
| 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. |