View Pit Stop page for race #417 by anodyne12371 — Ghost race
View profile for Amritesh (anodyne12371)
| Official speed | 32.54 wpm (126.12 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2020 11:50:25am UTC |
| Race Finish | September 8, 2020 11:52:31am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 26.57 |
| 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. |