View Pit Stop page for race #1980 by bpiggy — Ghost race
View profile for Howard (bpiggy)
| Official speed | 64.64 wpm (63.49 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2012 4:59:49am UTC |
| Race Finish | March 21, 2012 5:00:53am UTC |
| Outcome | No win (1 of 1) |
| 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. |