View Pit Stop page for race #295 by douumm — Ghost race
| Official speed | 50.26 wpm (81.66 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2020 3:00:16pm UTC |
| Race Finish | August 31, 2020 3:01:38pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 41.05 |
| 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. |