View Pit Stop page for race #1604 by papaco — Ghost race
| Official speed | 65.16 wpm (62.98 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2018 4:49:39pm UTC |
| Race Finish | January 25, 2018 4:50:42pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| Points | 53.22 |
| 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. |