View Pit Stop page for race #203 by ierfth — Ghost race
| Official speed | 70.11 wpm (58.54 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2018 3:30:58am UTC |
| Race Finish | December 2, 2018 3:31:57am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 57.26 |
| 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. |