View Pit Stop page for race #171 by ipmmiceiiz — Ghost race
View profile for iice (ipmmiceiiz)
| Official speed | 36.61 wpm (112.10 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2016 11:47:56am UTC |
| Race Finish | November 21, 2016 11:49:48am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 94.0% |
| 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. |