View Pit Stop page for race #475 by akhtar020392 — Ghost race
View profile for Akhtar (akhtar020392)
| Official speed | 35.11 wpm (116.89 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2019 6:21:50am UTC |
| Race Finish | November 4, 2019 6:23:47am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| Points | 28.67 |
| 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. |