View Pit Stop page for race #3774 by oli94 — Ghost race
| Official speed | 90.51 wpm (45.34 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2018 10:16:31pm UTC |
| Race Finish | March 18, 2018 10:17:16pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 73.92 |
| 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. |