View Pit Stop page for race #184 by vimlesh02 — Ghost race
View profile for Siddharth (vimlesh02)
| Official speed | 42.33 wpm (96.95 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2018 8:31:57am UTC |
| Race Finish | May 25, 2018 8:33:34am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. olliedudd (42.20 wpm) |
| Accuracy | 97.0% |
| Points | 34.57 |
| 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. |