View Pit Stop page for race #136 by fluffernutter345 — Ghost race
View profile for J (fluffernutter345)
| Official speed | 64.65 wpm (63.48 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2015 2:22:36am UTC |
| Race Finish | September 17, 2015 2:23:39am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 99.0% |
| 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. |