View Pit Stop page for race #159 by anandkrshnn9 — Ghost race
View profile for Anand (anandkrshnn9)
| Official speed | 54.18 wpm (75.75 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2020 5:29:57am UTC |
| Race Finish | May 4, 2020 5:31:12am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 44.24 |
| 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. |