View Pit Stop page for race #170 by moulizax — Ghost race
View profile for muhammad (moulizax)
Official speed | 44.09 wpm (93.08 seconds elapsed during race) |
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Race Start | August 20, 2017 12:51:43am UTC |
Race Finish | August 20, 2017 12:53:16am UTC |
Outcome | No win (4 of 5) |
Accuracy | 94.0% |
Points | 36.01 |
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. |