View Pit Stop page for race #765 by abhigyan7 — Ghost race
View profile for Abhigyan (abhigyan7)
| Official speed | 61.47 wpm (66.76 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2017 3:54:37pm UTC |
| Race Finish | September 23, 2017 3:55:44pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 50.20 |
| 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. |