View Pit Stop page for race #354 by christynenangin — Ghost race
View profile for Cmrprgn (christynenangin)
| Official speed | 36.48 wpm (112.50 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2016 3:52:52am UTC |
| Race Finish | May 17, 2016 3:54:45am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 84.0% |
| 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. |