View Pit Stop page for race #252 by coleman222 — Ghost race
View profile for utnwfyutlwftyulhwt (coleman222)
| Official speed | 35.36 wpm (116.06 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2015 3:14:31am UTC |
| Race Finish | June 6, 2015 3:16:27am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 85.0% |
| 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. |