View Pit Stop page for race #282 by adarsh1001 — Ghost race
View profile for Adarsh (adarsh1001)
| Official speed | 51.42 wpm (79.81 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2018 9:22:09pm UTC |
| Race Finish | June 13, 2018 9:23:29pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 42.00 |
| 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. |