View Pit Stop page for race #382 by noj8 — Ghost race
| Official speed | 71.78 wpm (57.17 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2020 10:39:51pm UTC |
| Race Finish | November 6, 2020 10:40:48pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 97.0% |
| Points | 58.62 |
| 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. |