View Pit Stop page for race #100 by anikket21 — Ghost race
View profile for Aniket (anikket21)
| Official speed | 45.34 wpm (90.52 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2013 7:19:59am UTC |
| Race Finish | August 16, 2013 7:21:29am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. awesomebala (49.14 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. |