View Pit Stop page for race #1388 by anky_96 — Ghost race
View profile for Ankit (anky_96)
| Official speed | 56.33 wpm (72.86 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2015 5:09:19pm UTC |
| Race Finish | November 6, 2015 5:10:32pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. schiltrom (64.82 wpm) |
| Accuracy | 89.0% |
| 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. |