View Pit Stop page for race #2 by haga — Ghost race
| Official speed | 25.53 wpm (160.75 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2015 7:54:58am UTC |
| Race Finish | March 4, 2015 7:57:39am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 87.0% |
| Points | 0.00 |
| 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. |