View Pit Stop page for race #15743 by apoorv16 — Ghost race
View profile for Apoorv (apoorv16)
| Official speed | 74.90 wpm (54.79 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2019 2:32:27pm UTC |
| Race Finish | March 2, 2019 2:33:22pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. gates250 (64.00 wpm) |
| Accuracy | 100.0% |
| Points | 61.17 |
| 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. |