View Pit Stop page for race #848 by ashif3375 — Ghost race
View profile for Ashif (ashif3375)
| Official speed | 47.40 wpm (86.58 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2019 5:49:45pm UTC |
| Race Finish | April 3, 2019 5:51:12pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 38.71 |
| 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. |