View Pit Stop page for race #59 by 1338haxor — Ghost race
View profile for 1338haxor (1338haxor)
| Official speed | 68.12 wpm (60.25 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2016 12:46:39am UTC |
| Race Finish | June 16, 2016 12:47:39am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |