View Pit Stop page for race #25 by aayushd100 — Ghost race
View profile for Aayush (aayushd100)
| Official speed | 43.33 wpm (94.72 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2016 1:39:58am UTC |
| Race Finish | June 16, 2016 1:41:32am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 89.0% |
| Points | 0.00 |
| 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. |