View Pit Stop page for race #4102 by parves1527 — Ghost race
View profile for Masud (parves1527)
| Official speed | 54.72 wpm (75.00 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2017 8:07:37am UTC |
| Race Finish | December 29, 2017 8:08:52am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 44.69 |
| 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. |