View Pit Stop page for race #2511 by soni0111 — Ghost race
View profile for soni (soni0111)
| Official speed | 41.54 wpm (98.80 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2017 11:56:30am UTC |
| Race Finish | April 1, 2017 11:58:08am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |