View Pit Stop page for race #1392 by nick68 — Ghost race
View profile for Nicholas (nick68)
| Official speed | 59.35 wpm (69.15 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2016 8:19:48am UTC |
| Race Finish | July 4, 2016 8:20:57am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| 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. |