View Pit Stop page for race #202 by sakil_bdd — Ghost race
View profile for Sakil_BD (sakil_bdd)
Official speed | 49.34 wpm (83.18 seconds elapsed during race) |
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Race Start | December 26, 2017 10:37:41am UTC |
Race Finish | December 26, 2017 10:39:04am UTC |
Outcome | No win (5 of 5) |
Accuracy | 97.0% |
Points | 40.29 |
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. |