View Pit Stop page for race #32 by nyanberry — Ghost race
View profile for nyanberry (nyanberry)
| Official speed | 23.65 wpm (173.53 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2015 9:10:03am UTC |
| Race Finish | January 19, 2015 9:12:57am UTC |
| Outcome | No win (7 of 7) |
| Accuracy | 83.0% |
| 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. |