View Pit Stop page for race #53 by jdykowski — Ghost race
View profile for James (jdykowski)
| Official speed | 36.58 wpm (112.19 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2019 2:51:52pm UTC |
| Race Finish | February 5, 2019 2:53:44pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 29.87 |
| 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. |