View Pit Stop page for race #2 by wuja — Ghost race
| Official speed | 74.20 wpm (55.31 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2017 5:28:07pm UTC |
| Race Finish | September 17, 2017 5:29:03pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 60.60 |
| 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. |