View Pit Stop page for race #23 by the_o — Ghost race
| Official speed | 28.34 wpm (144.81 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2019 7:50:11pm UTC |
| Race Finish | March 14, 2019 7:52:36pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| Points | 23.15 |
| 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. |