View Pit Stop page for race #1220 by arturkarapetyan — Ghost race
View profile for Artur (arturkarapetyan)
| Official speed | 78.14 wpm (52.52 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2017 8:59:03am UTC |
| Race Finish | August 25, 2017 8:59:56am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 63.82 |
| 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. |