View Pit Stop page for race #4495 by aksharchrome — Ghost race
View profile for Akshar (aksharchrome)
| Official speed | 73.22 wpm (56.05 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2016 5:32:49am UTC |
| Race Finish | September 11, 2016 5:33:45am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 91.0% |
| 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. |