View Pit Stop page for race #4779 by vishal345verma — Ghost race
View profile for Vishal (vishal345verma)
| Official speed | 67.84 wpm (60.50 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2018 5:40:27am UTC |
| Race Finish | May 8, 2018 5:41:28am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 97.0% |
| Points | 55.40 |
| 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. |