View Pit Stop page for race #28779 by ajityahoo876 — Ghost race
View profile for Ajstyle (ajityahoo876)
| Official speed | 79.90 wpm (51.36 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2014 7:06:30am UTC |
| Race Finish | May 26, 2014 7:07:21am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. prashanth8323 (56.53 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. |