View Pit Stop page for race #235 by aj_jaswanth — Ghost race
View profile for AJ (aj_jaswanth)
| Official speed | 68.93 wpm (59.54 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2015 11:07:25am UTC |
| Race Finish | June 29, 2015 11:08:24am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. lasindu (61.98 wpm) |
| Accuracy | 87.0% |
| 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. |