View Pit Stop page for race #483 by checkmateman — Ghost race
View profile for Chris (checkmateman)
| Official speed | 66.38 wpm (61.83 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2018 1:28:15pm UTC |
| Race Finish | September 6, 2018 1:29:17pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 54.21 |
| 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. |