View Pit Stop page for race #321 by valruss — Ghost race
View profile for Kyle (valruss)
| Official speed | 66.77 wpm (61.46 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2016 1:05:31am UTC |
| Race Finish | January 30, 2016 1:06:32am UTC |
| Outcome | Win (1 of 5) |
| 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. |