View Pit Stop page for race #9465 by kaletypes — Ghost race
View profile for Kale (kaletypes)
| Official speed | 72.95 wpm (56.26 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2014 1:58:46am UTC |
| Race Finish | February 6, 2014 1:59:42am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| 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. |