View Pit Stop page for race #10 by begaal97 — Ghost race
View profile for ARTAN (begaal97)
| Official speed | 35.22 wpm (116.52 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2015 3:47:36pm UTC |
| Race Finish | July 23, 2015 3:49:33pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 87.0% |
| 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. |