View Pit Stop page for race #756 by akramulhaque13@yahoo.com — Ghost race
View profile for Akramul (akramulhaque13@yahoo.com)
| Official speed | 43.19 wpm (95.02 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2018 9:31:14am UTC |
| Race Finish | July 19, 2018 9:32:49am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 35.27 |
| 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. |