View Pit Stop page for race #9771 by kitzin — Ghost race
| Official speed | 73.42 wpm (55.90 seconds elapsed during race) |
|---|---|
| Race Start | July 25, 2018 10:29:18pm UTC |
| Race Finish | July 25, 2018 10:30:14pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 59.96 |
| 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. |