View Pit Stop page for race #35 by maor — Ghost race
| Official speed | 32.24 wpm (127.30 seconds elapsed during race) |
|---|---|
| Race Start | December 18, 2014 5:03:01pm UTC |
| Race Finish | December 18, 2014 5:05:08pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 88.0% |
| Points | 0.00 |
| 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. |