View Pit Stop page for race #63 by bagossan — Ghost race
View profile for notfastbutnotslow (bagossan)
| Official speed | 49.59 wpm (82.76 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2019 5:34:42am UTC |
| Race Finish | April 8, 2019 5:36:05am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 95.0% |
| Points | 40.50 |
| 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. |