View Pit Stop page for race #284 by vishnu_kumar — Ghost race
View profile for vishnukumar (vishnu_kumar)
| Official speed | 35.01 wpm (117.22 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2019 4:55:30pm UTC |
| Race Finish | October 22, 2019 4:57:27pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 28.59 |
| 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. |