View Pit Stop page for race #509 by mouchachos — Ghost race
View profile for Mouchachos (mouchachos)
| Official speed | 79.15 wpm (51.85 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2017 6:19:18am UTC |
| Race Finish | June 7, 2017 6:20:10am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| 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. |