View Pit Stop page for race #903 by anshul_jain — Ghost race
View profile for Anshul (anshul_jain)
Official speed | 55.07 wpm (74.52 seconds elapsed during race) |
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Race Start | July 29, 2018 3:57:45pm UTC |
Race Finish | July 29, 2018 3:58:59pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 96.0% |
Points | 44.97 |
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. |