View Pit Stop page for race #46 by quyminh1405 — Ghost race
View profile for Minh (quyminh1405)
| Official speed | 43.31 wpm (94.76 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2017 4:37:05pm UTC |
| Race Finish | December 9, 2017 4:38:40pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 35.37 |
| 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. |