View Pit Stop page for race #1 by zeroizdogs — Ghost race
View profile for Izotedog (zeroizdogs)
| Official speed | 74.83 wpm (54.84 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2013 1:05:56am UTC |
| Race Finish | June 1, 2013 1:06:50am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 91.0% |
| 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. |