View Pit Stop page for race #128 by adamrune50 — Ghost race
View profile for KeyboardWarrior (adamrune50)
| Official speed | 81.50 wpm (50.36 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2012 8:35:31pm UTC |
| Race Finish | December 6, 2012 8:36:21pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 90.0% |
| 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. |