View Pit Stop page for race #1 by quickfingers69 — Ghost race
View profile for Quick Fingers 69 (quickfingers69)
| Official speed | 72.02 wpm (56.98 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2017 5:56:32pm UTC |
| Race Finish | June 7, 2017 5:57:29pm UTC |
| Outcome | Win (1 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. |