View Pit Stop page for race #594 by knownsense — Ghost race
View profile for knownsense (knownsense)
| Official speed | 66.88 wpm (61.36 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2011 5:23:11am UTC |
| Race Finish | October 27, 2011 5:24:13am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 94.0% |
| 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. |