View Pit Stop page for race #2259 by bchisler — Ghost race
View profile for Ben (bchisler)
| Official speed | 41.39 wpm (99.15 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2018 2:38:46am UTC |
| Race Finish | May 3, 2018 2:40:25am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 93.0% |
| Points | 33.80 |
| 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. |