View Pit Stop page for race #2567 by atulsingh — Ghost race
View profile for atul (atulsingh)
| Official speed | 70.67 wpm (58.07 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2019 1:23:27pm UTC |
| Race Finish | April 3, 2019 1:24:25pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. priyank45 (67.91 wpm) |
| Accuracy | 95.0% |
| Points | 57.71 |
| 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. |