View Pit Stop page for race #482 by zortchik — Ghost race
View profile for Kevin (zortchik)
| Official speed | 78.36 wpm (52.37 seconds elapsed during race) |
|---|---|
| Race Start | August 18, 2013 9:28:13pm UTC |
| Race Finish | August 18, 2013 9:29:05pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| 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. |