View Pit Stop page for race #1081 by neotyk — Ghost race
View profile for Alex (neotyk)
| Official speed | 46.89 wpm (87.52 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2012 11:41:38am UTC |
| Race Finish | July 22, 2012 11:43:05am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 94.0% |
| 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. |