View Pit Stop page for race #570 by practice123 — Ghost race
View profile for Practice (practice123)
| Official speed | 85.46 wpm (48.02 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2013 3:34:20am UTC |
| Race Finish | September 22, 2013 3:35:08am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |