View Pit Stop page for race #99 by typemanthetypist — Ghost race
View profile for Will (typemanthetypist)
| Official speed | 66.15 wpm (62.04 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2015 11:22:01am UTC |
| Race Finish | January 3, 2015 11:23:03am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 91.0% |
| 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. |