View Pit Stop page for race #1298 by macfan — Ghost race
| Official speed | 82.43 wpm (49.79 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2018 1:16:51am UTC |
| Race Finish | February 1, 2018 1:17:41am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 67.32 |
| 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. |