View Pit Stop page for race #1712 by parthb — Ghost race
View profile for parth (parthb)
| Official speed | 81.73 wpm (50.21 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2016 8:45:36am UTC |
| Race Finish | January 13, 2016 8:46:26am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. oneguardsam (80.44 wpm) 4. bernardontsang (56.34 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. |