View Pit Stop page for race #799 by simranjeet723 — Ghost race
View profile for SimranJeet (simranjeet723)
| Official speed | 45.44 wpm (90.32 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2017 7:27:21pm UTC |
| Race Finish | June 6, 2017 7:28:52pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. pawanjha (42.81 wpm) |
| Accuracy | 94.0% |
| 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. |