View Pit Stop page for race #1170 by 10k7 — Ghost race
| Official speed | 41.68 wpm (98.46 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2020 1:29:07pm UTC |
| Race Finish | March 26, 2020 1:30:46pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| Points | 34.04 |
| 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. |