View Pit Stop page for race #25 by harics — Ghost race
| Official speed | 42.92 wpm (95.62 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2011 8:51:47am UTC |
| Race Finish | September 19, 2011 8:53:23am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| 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. |