View Pit Stop page for race #221 by arunkumar04 — Ghost race
View profile for ARUN KUMAR (arunkumar04)
| Official speed | 30.95 wpm (132.60 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2018 9:42:14am UTC |
| Race Finish | May 24, 2018 9:44:26am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 25.27 |
| 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. |