View Pit Stop page for race #183 by arun4033622 — Ghost race
View profile for Arun (arun4033622)
| Official speed | 57.38 wpm (71.52 seconds elapsed during race) |
|---|---|
| Race Start | December 7, 2017 9:22:47am UTC |
| Race Finish | December 7, 2017 9:23:59am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 46.86 |
| 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. |