View Pit Stop page for race #122 by anandkumarbaitha — Ghost race
View profile for Anand Kumar (anandkumarbaitha)
Official speed | 49.55 wpm (82.83 seconds elapsed during race) |
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Race Start | December 19, 2018 2:19:08pm UTC |
Race Finish | December 19, 2018 2:20:31pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 96.0% |
Points | 40.46 |
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. |