View Pit Stop page for race #2458 by cove — Ghost race
| Official speed | 90.18 wpm (45.51 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2019 3:42:27pm UTC |
| Race Finish | April 1, 2019 3:43:13pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 73.64 |
| 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. |