View Pit Stop page for race #498 by kunal2795 — Ghost race
View profile for KM9 (kunal2795)
| Official speed | 76.56 wpm (53.61 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2019 7:51:18am UTC |
| Race Finish | May 25, 2019 7:52:12am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 62.52 |
| 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. |