View Pit Stop page for race #135 by pimplepopper2015 — Ghost race
View profile for Kaseolin (pimplepopper2015)
Official speed | 72.86 wpm (56.33 seconds elapsed during race) |
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Race Start | February 17, 2015 8:12:53am UTC |
Race Finish | February 17, 2015 8:13:50am UTC |
Outcome | No win (2 of 3) |
Accuracy | 91.0% |
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. |