View Pit Stop page for race #2379 by byron911 — Ghost race
| Official speed | 73.41 wpm (55.91 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2018 6:14:42pm UTC |
| Race Finish | September 8, 2018 6:15:38pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. branches (47.25 wpm) |
| Accuracy | 98.0% |
| Points | 59.95 |
| 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. |