View Pit Stop page for race #2578 by epicfailkonaro — Ghost race
View profile for epicfail (epicfailkonaro)
| Official speed | 98.70 wpm (41.58 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2013 5:02:03pm UTC |
| Race Finish | January 3, 2013 5:02:44pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| 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. |