View Pit Stop page for race #50 by carlrko — Ghost race
View profile for Carl (carlrko)
| Official speed | 73.39 wpm (55.92 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2016 3:21:40am UTC |
| Race Finish | April 30, 2016 3:22:36am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 92.0% |
| 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. |