View Pit Stop page for race #311 by inoahlot4 — Ghost race
View profile for started from 50 now we here (inoahlot4)
| Official speed | 52.13 wpm (78.73 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2012 2:49:46am UTC |
| Race Finish | July 24, 2012 2:51:05am UTC |
| Outcome | No win (1 of 1) |
| 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. |