View Pit Stop page for race #259 by kushrossi — Ghost race
View profile for kushal (kushrossi)
| Official speed | 55.21 wpm (74.33 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2016 5:47:22pm UTC |
| Race Finish | August 5, 2016 5:48:37pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. frs4ken (46.84 wpm) |
| Accuracy | 94.0% |
| 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. |