View Pit Stop page for race #1319 by shanto — Ghost race
View profile for MOHAMMAD (shanto)
| Official speed | 41.02 wpm (100.05 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2019 12:28:26pm UTC |
| Race Finish | June 30, 2019 12:30:06pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 33.50 |
| 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. |