View Pit Stop page for race #42 by awesomeroks — Ghost race
View profile for Praveen (awesomeroks)
| Official speed | 66.16 wpm (62.03 seconds elapsed during race) |
|---|---|
| Race Start | August 18, 2016 10:53:14am UTC |
| Race Finish | August 18, 2016 10:54:16am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 0.00 |
| 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. |