View Pit Stop page for race #104 by 4dolf — Ghost race
| Official speed | 69.05 wpm (59.44 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2020 10:34:58am UTC |
| Race Finish | February 7, 2020 10:35:57am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 56.39 |
| 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. |