View Pit Stop page for race #73 by dumdumbrulz — Ghost race
View profile for Dum Dumb (dumdumbrulz)
| Official speed | 66.00 wpm (62.18 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2011 4:36:22am UTC |
| Race Finish | July 21, 2011 4:37:24am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |