View Pit Stop page for race #143 by qwerty948 — Ghost race
View profile for Leroy (qwerty948)
| Official speed | 75.85 wpm (54.11 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2017 8:20:48pm UTC |
| Race Finish | January 3, 2017 8:21:43pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |