View Pit Stop page for race #2045 by namisdavid — Ghost race
View profile for David (namisdavid)
| Official speed | 96.75 wpm (42.42 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2014 4:47:50am UTC |
| Race Finish | April 3, 2014 4:48:32am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |