View Pit Stop page for race #239 by kilokixa — Ghost race
View profile for Uppercut (kilokixa)
| Official speed | 43.86 wpm (93.57 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2016 9:42:19am UTC |
| Race Finish | May 27, 2016 9:43:52am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 86.0% |
| 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. |