View Pit Stop page for race #1712 by sy52 — Ghost race
| Official speed | 54.30 wpm (75.58 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2018 1:02:59am UTC |
| Race Finish | August 27, 2018 1:04:15am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| Points | 44.35 |
| 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. |