View Pit Stop page for race #9 by gingerhater22 — Ghost race
View profile for Charles (gingerhater22)
| Official speed | 71.80 wpm (57.16 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2012 6:46:57am UTC |
| Race Finish | November 7, 2012 6:47:54am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| 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. |