View Pit Stop page for race #404 by kenken141 — Ghost race
View profile for Ken (kenken141)
| Official speed | 67.21 wpm (61.06 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2014 4:46:46pm UTC |
| Race Finish | October 6, 2014 4:47:47pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| 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. |