View Pit Stop page for race #33 by typeslikeabaws — Ghost race
View profile for Jonathan (typeslikeabaws)
| Official speed | 45.48 wpm (90.24 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2013 1:18:32am UTC |
| Race Finish | March 27, 2013 1:20:02am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 88.0% |
| 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. |