View Pit Stop page for race #983 by epytotorp09 — Ghost race
View profile for Stevens Rommzky (epytotorp09)
| Official speed | 72.85 wpm (56.33 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2011 2:46:45am UTC |
| Race Finish | September 23, 2011 2:47:41am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 90.0% |
| 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. |