View Pit Stop page for race #1664 by iamkaran — Ghost race
View profile for Karan (iamkaran)
Official speed | 46.79 wpm (87.71 seconds elapsed during race) |
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Race Start | November 15, 2019 7:12:25pm UTC |
Race Finish | November 15, 2019 7:13:53pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 94.0% |
Points | 38.21 |
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. |