View Pit Stop page for race #141518 by keegant — Ghost race
| Official speed | 144.20 wpm (28.46 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2019 2:23:25am UTC |
| Race Finish | June 30, 2019 2:23:54am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 117.76 |
| 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. |