View Pit Stop page for race #882 by shahariar4689 — Ghost race
View profile for Ahammad (shahariar4689)
Official speed | 39.69 wpm (103.40 seconds elapsed during race) |
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Race Start | September 27, 2019 6:36:59am UTC |
Race Finish | September 27, 2019 6:38:43am UTC |
Outcome | No win (3 of 5) |
Accuracy | 96.0% |
Points | 32.41 |
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. |