View Pit Stop page for race #684 by varshini007 — Ghost race
View profile for varshini (varshini007)
| Official speed | 38.19 wpm (107.46 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2015 11:41:46am UTC |
| Race Finish | December 10, 2015 11:43:34am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| 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. |