View Pit Stop page for race #484 by vishal374 — Ghost race
View profile for vishal (vishal374)
| Official speed | 30.62 wpm (134.03 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2018 3:03:24pm UTC |
| Race Finish | July 19, 2018 3:05:38pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 95.0% |
| Points | 25.01 |
| 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. |