View Pit Stop page for race #1889 by sravi4701 — Ghost race
View profile for ravi (sravi4701)
| Official speed | 57.27 wpm (71.66 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2016 3:17:17pm UTC |
| Race Finish | March 6, 2016 3:18:29pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. khronic (79.43 wpm) |
| Accuracy | 93.0% |
| 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. |