View Pit Stop page for race #1789 by big100 — Ghost race
View profile for Shuvadeep (big100)
| Official speed | 41.94 wpm (97.85 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2018 1:59:49pm UTC |
| Race Finish | April 10, 2018 2:01:26pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 34.25 |
| 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. |