View Pit Stop page for race #2519 by jj111 — Ghost race
| Official speed | 71.25 wpm (57.60 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2019 12:28:05am UTC |
| Race Finish | May 23, 2019 12:29:03am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 58.18 |
| 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. |