View Pit Stop page for race #786 by lilyyma16 — Ghost race
View profile for Lily (lilyyma16)
| Official speed | 65.15 wpm (62.99 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2016 12:34:52am UTC |
| Race Finish | April 21, 2016 12:35:55am UTC |
| Outcome | Win (1 of 5) |
| 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. |