View Pit Stop page for race #1 by kefn — Ghost race
| Official speed | 111.77 wpm (36.72 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2018 7:47:40am UTC |
| Race Finish | November 18, 2018 7:48:17am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 91.28 |
| 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. |