View Pit Stop page for race #11 by geokoder — Ghost race
View profile for George (geokoder)
| Official speed | 105.56 wpm (38.88 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2017 4:23:30am UTC |
| Race Finish | November 3, 2017 4:24:09am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 86.21 |
| 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. |