View Pit Stop page for race #4871 by amateur_ — Ghost race
View profile for IGA (amateur_)
| Official speed | 75.23 wpm (54.55 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2015 6:55:36am UTC |
| Race Finish | May 15, 2015 6:56:31am UTC |
| Outcome | Win (1 of 3) |
| 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. |