View Pit Stop page for race #196 by anooprajreddym — Ghost race
View profile for Anoop (anooprajreddym)
| Official speed | 62.64 wpm (65.52 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2017 5:42:26am UTC |
| Race Finish | October 24, 2017 5:43:32am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 51.16 |
| 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. |