View Pit Stop page for race #2 by iuff — Ghost race
| Official speed | 38.47 wpm (106.68 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2016 10:09:33am UTC |
| Race Finish | January 14, 2016 10:11:19am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 89.0% |
| 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. |