View Pit Stop page for race #623 by lynn2 — Ghost race
| Official speed | 54.77 wpm (74.93 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2018 12:38:03pm UTC |
| Race Finish | December 13, 2018 12:39:18pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 44.72 |
| 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. |