View Pit Stop page for race #106 by avinash625 — Ghost race
View profile for Avinash (avinash625)
| Official speed | 34.07 wpm (120.46 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2015 4:46:55pm UTC |
| Race Finish | June 18, 2015 4:48:56pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. mrman1753 (40.99 wpm) |
| Accuracy | 82.0% |
| Points | 0.00 |
| 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. |