View Pit Stop page for race #205 by akhiljw46 — Ghost race
View profile for Akhil (akhiljw46)
| Official speed | 42.49 wpm (96.59 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2018 3:59:02pm UTC |
| Race Finish | June 25, 2018 4:00:38pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 34.70 |
| 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. |