View Pit Stop page for race #749 by initial_m — Ghost race
View profile for musa (initial_m)
| Official speed | 63.59 wpm (64.54 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2012 11:08:30am UTC |
| Race Finish | May 23, 2012 11:09:35am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| 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. |