View Pit Stop page for race #3 by pugsay — Ghost race
| Official speed | 57.63 wpm (71.21 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2017 5:21:20pm UTC |
| Race Finish | March 19, 2017 5:22:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. leightm (48.85 wpm) |
| 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. |