View Pit Stop page for race #562 by ghab26 — Ghost race
View profile for ghab (ghab26)
| Official speed | 31.32 wpm (131.03 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2012 3:58:30am UTC |
| Race Finish | May 18, 2012 4:00:41am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 91.0% |
| 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. |