View Pit Stop page for race #726 by pradipg — Ghost race
View profile for Pradip (pradipg)
| Official speed | 47.63 wpm (86.16 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2017 3:32:29pm UTC |
| Race Finish | February 17, 2017 3:33:55pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. chellenyasmin1 (56.42 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. |