View Pit Stop page for race #1467 by chand_jutt — Ghost race
View profile for Asad (chand_jutt)
| Official speed | 45.68 wpm (89.84 seconds elapsed during race) |
|---|---|
| Race Start | August 2, 2016 5:13:54pm UTC |
| Race Finish | August 2, 2016 5:15:24pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| Points | 0.00 |
| 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. |