View Pit Stop page for race #1307 by nkre — Ghost race
| Official speed | 51.83 wpm (79.18 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2018 4:54:43pm UTC |
| Race Finish | January 29, 2018 4:56:02pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 96.0% |
| Points | 42.33 |
| 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. |