View Pit Stop page for race #1010 by drezar — Ghost race
View profile for Kevin (drezar)
| Official speed | 85.99 wpm (47.73 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2016 5:04:33am UTC |
| Race Finish | February 5, 2016 5:05:21am UTC |
| Outcome | Win (1 of 4) |
| 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. |