View Pit Stop page for race #127 by brontosaurus — Ghost race
View profile for Richard (brontosaurus)
| Official speed | 38.53 wpm (106.51 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2015 6:16:36am UTC |
| Race Finish | November 30, 2015 6:18:22am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 81.0% |
| 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. |