View Pit Stop page for race #2222 by sanchit92 — Ghost race
View profile for Solvent (sanchit92)
| Official speed | 74.07 wpm (55.41 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2016 12:24:04pm UTC |
| Race Finish | June 2, 2016 12:25:00pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. joschrs (79.82 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. |