View Pit Stop page for race #2567 by alishah110 — Ghost race
View profile for syed (alishah110)
| Official speed | 50.45 wpm (81.35 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2017 2:03:20pm UTC |
| Race Finish | August 11, 2017 2:04:41pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 93.0% |
| Points | 41.20 |
| 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. |