View Pit Stop page for race #1786 by typingwoman — Ghost race
View profile for Hovars (typingwoman)
| Official speed | 49.13 wpm (83.53 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2013 4:14:49am UTC |
| Race Finish | March 12, 2013 4:16:13am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 96.0% |
| 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. |