View Pit Stop page for race #18 by mujeebcool — Ghost race
View profile for abdul (mujeebcool)
| Official speed | 35.13 wpm (116.82 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2019 9:05:54am UTC |
| Race Finish | September 1, 2019 9:07:51am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 28.69 |
| 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. |