View Pit Stop page for race #1172 by hrshrj — Ghost race
View profile for harsh (hrshrj)
| Official speed | 59.01 wpm (69.55 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2014 8:25:24am UTC |
| Race Finish | October 29, 2014 8:26:34am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. anoop1987 (60.94 wpm) |
| Accuracy | 96.0% |
| 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. |