View Pit Stop page for race #74 by ashishkr23438 — Ghost race
View profile for Ashish (ashishkr23438)
| Official speed | 66.82 wpm (61.42 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2019 10:43:51am UTC |
| Race Finish | September 22, 2019 10:44:53am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 54.57 |
| 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. |