View Pit Stop page for race #4496 by afiq101 — Ghost race
View profile for muhammad afiq (afiq101)
| Official speed | 58.74 wpm (69.87 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2017 2:37:56pm UTC |
| Race Finish | April 12, 2017 2:39:06pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| 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. |