View Pit Stop page for race #496 by honnyhonny — Ghost race
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| Official speed | 71.74 wpm (57.21 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2018 1:58:09am UTC |
| Race Finish | May 3, 2018 1:59:06am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 58.59 |
| 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. |