View Pit Stop page for race #1070 by nmyo — Ghost race
| Official speed | 94.61 wpm (43.38 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2017 5:53:48pm UTC |
| Race Finish | April 29, 2017 5:54:31pm UTC |
| Outcome | Win (1 of 5) |
| 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. |