View Pit Stop page for race #218 by the_clown8 — Ghost race
View profile for Steve (the_clown8)
| Official speed | 52.89 wpm (77.60 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2015 7:07:10am UTC |
| Race Finish | March 9, 2015 7:08:28am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 93.0% |
| 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. |