View Pit Stop page for race #2171 by roshi17 — Ghost race
View profile for pragnesh (roshi17)
| Official speed | 54.77 wpm (74.93 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2016 10:31:56am UTC |
| Race Finish | February 16, 2016 10:33:11am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. hussam1981 (45.96 wpm) |
| Accuracy | 90.0% |
| 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. |