View Pit Stop page for race #3025 by enivre — Ghost race
| Official speed | 56.37 wpm (72.80 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2018 4:47:46pm UTC |
| Race Finish | April 17, 2018 4:48:58pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 46.03 |
| 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. |