View Pit Stop page for race #1590 by jehangirkhanafridi — Ghost race
View profile for Jehangir (jehangirkhanafridi)
| Official speed | 53.61 wpm (76.55 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2019 3:58:36pm UTC |
| Race Finish | March 17, 2019 3:59:53pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. hadiabdul1212 (45.44 wpm) |
| Accuracy | 97.0% |
| Points | 43.78 |
| 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. |