View Pit Stop page for race #1365 by poojasodha222@gmail.com — Ghost race
View profile for POOJA (poojasodha222@gmail.com)
| Official speed | 34.17 wpm (120.11 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2014 12:30:03pm UTC |
| Race Finish | August 19, 2014 12:32:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. roshi17 (32.48 wpm) |
| Accuracy | 97.0% |
| 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. |