View Pit Stop page for race #11 by cookiez4life123123 — Ghost race
View profile for Sven (cookiez4life123123)
| Official speed | 67.64 wpm (60.67 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2014 7:49:36pm UTC |
| Race Finish | December 22, 2014 7:50:36pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| 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. |