View Pit Stop page for race #1884 by lornaely — Ghost race
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| Official speed | 33.47 wpm (122.62 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2015 5:35:35pm UTC |
| Race Finish | June 3, 2015 5:37:37pm UTC |
| Outcome | Win (1 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. |