View Pit Stop page for race #1676 by juniperblossom — Ghost race
View profile for JuniperBlossom (juniperblossom)
| Official speed | 79.94 wpm (51.34 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2016 3:35:50am UTC |
| Race Finish | October 17, 2016 3:36:41am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 99.0% |
| 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. |