View Pit Stop page for race #179 by anandanu123 — Ghost race
View profile for ANAND (anandanu123)
| Official speed | 43.93 wpm (93.42 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2019 2:38:57pm UTC |
| Race Finish | September 29, 2019 2:40:30pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 35.88 |
| 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. |