View Pit Stop page for race #51 by ytxqz — Ghost race
| Official speed | 53.09 wpm (77.30 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2019 2:53:46am UTC |
| Race Finish | October 10, 2019 2:55:04am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 43.36 |
| 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. |