View Pit Stop page for race #44 by z1z2z3 — Ghost race
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| Official speed | 128.77 wpm (31.87 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2013 3:40:39am UTC |
| Race Finish | May 20, 2013 3:41:11am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| 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. |