View Pit Stop page for race #131 by tahmid99 — Ghost race
View profile for Tahmid (tahmid99)
| Official speed | 35.94 wpm (114.19 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2017 12:05:23pm UTC |
| Race Finish | November 7, 2017 12:07:17pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 29.35 |
| 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. |