View Pit Stop page for race #3822 by coolfive — Ghost race
View profile for अनुराग.. (coolfive)
| Official speed | 68.13 wpm (60.24 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2015 2:15:04pm UTC |
| Race Finish | October 8, 2015 2:16:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. deedee09 (63.41 wpm) 4. sawantakshay87 (52.68 wpm) |
| Accuracy | 95.0% |
| 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. |