View Pit Stop page for race #3116 by veer365 — Ghost race
View profile for ....VIRENDER (veer365)
| Official speed | 64.40 wpm (63.73 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2018 7:56:57pm UTC |
| Race Finish | January 16, 2018 7:58:01pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 52.60 |
| 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. |