View Pit Stop page for race #503 by aznkei — Ghost race
| Official speed | 68.92 wpm (59.55 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2021 9:28:32pm UTC |
| Race Finish | March 18, 2021 9:29:32pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 56.28 |
| 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. |