View Pit Stop page for race #683 by asmita_comp — Ghost race
View profile for Asmita (asmita_comp)
| Official speed | 45.74 wpm (89.72 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2017 9:09:19am UTC |
| Race Finish | September 12, 2017 9:10:48am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 37.35 |
| 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. |