View Pit Stop page for race #239 by repeatercreeper — Ghost race
View profile for Stroberi (repeatercreeper)
Official speed | 79.38 wpm (51.70 seconds elapsed during race) |
---|---|
Race Start | November 7, 2014 1:11:40pm UTC |
Race Finish | November 7, 2014 1:12:32pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 85.0% |
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. |