View Pit Stop page for race #2632 by vishisaxena — Ghost race
View profile for vishi (vishisaxena)
Official speed | 57.66 wpm (71.18 seconds elapsed during race) |
---|---|
Race Start | November 8, 2017 5:31:46pm UTC |
Race Finish | November 8, 2017 5:32:57pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 98.0% |
Points | 47.09 |
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. |