View Pit Stop page for race #1446 by yousra234 — Ghost race
View profile for yousra (yousra234)
Official speed | 48.86 wpm (84.00 seconds elapsed during race) |
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Race Start | September 19, 2017 12:44:24pm UTC |
Race Finish | September 19, 2017 12:45:48pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 39.90 |
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. |