View Pit Stop page for race #2404 by dews — Ghost race
| Official speed | 48.91 wpm (83.91 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2017 8:54:01pm UTC |
| Race Finish | October 17, 2017 8:55:25pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 39.94 |
| 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. |