View Pit Stop page for race #3952 by anay147 — Ghost race
View profile for anay (anay147)
| Official speed | 50.70 wpm (80.95 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2018 7:30:44am UTC |
| Race Finish | July 21, 2018 7:32:05am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 98.0% |
| Points | 41.41 |
| 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. |