View Pit Stop page for race #250 by youmadbrooo — Ghost race
View profile for Ryan (youmadbrooo)
| Official speed | 52.49 wpm (78.19 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2013 7:59:46pm UTC |
| Race Finish | November 25, 2013 8:01:04pm UTC |
| Outcome | No win (4 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. |