View Pit Stop page for race #1057 by fuzzlightbeard — Ghost race
View profile for Gavin (fuzzlightbeard)
| Official speed | 65.05 wpm (63.09 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2016 7:52:47am UTC |
| Race Finish | July 11, 2016 7:53:50am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 88.0% |
| 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. |