View Pit Stop page for race #165 by mwt3e — Ghost race
| Official speed | 75.97 wpm (54.02 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2011 6:45:13am UTC |
| Race Finish | December 5, 2011 6:46:07am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| 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. |