View Pit Stop page for race #319 by metti — Ghost race
View profile for Metti (metti)
| Official speed | 63.47 wpm (64.66 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2018 4:05:59pm UTC |
| Race Finish | July 21, 2018 4:07:03pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 51.84 |
| 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. |