View Pit Stop page for race #236 by zig84 — Ghost race
| Official speed | 61.60 wpm (66.62 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2018 9:08:24am UTC |
| Race Finish | August 14, 2018 9:09:30am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 50.31 |
| 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. |