View Pit Stop page for race #19 by syahrialeka — Ghost race
View profile for Ariel (syahrialeka)
| Official speed | 44.35 wpm (92.54 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2015 2:14:11pm UTC |
| Race Finish | June 11, 2015 2:15:44pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| 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. |