View Pit Stop page for race #3625 by green910 — Ghost race
View profile for ⁹⁻¹⁰ᵍᵐ (green910)
| Official speed | 99.45 wpm (41.27 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2014 4:28:39am UTC |
| Race Finish | April 25, 2014 4:29:20am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |