View Pit Stop page for race #2218 by nitesh229 — Ghost race
View profile for nitesh (nitesh229)
Official speed | 43.28 wpm (94.82 seconds elapsed during race) |
---|---|
Race Start | April 10, 2017 9:19:24am UTC |
Race Finish | April 10, 2017 9:20:59am UTC |
Outcome | No win (3 of 3) |
Opponents |
2. pratiktuladhar (55.41 wpm) |
Accuracy | 94.0% |
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. |