View Pit Stop page for race #2369 by jen12 — Ghost race
| Official speed | 64.55 wpm (63.58 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2015 5:05:18am UTC |
| Race Finish | November 24, 2015 5:06:21am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 92.0% |
| 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. |