View Pit Stop page for race #858 by abhishekgouhar — Ghost race
View profile for Abhi (abhishekgouhar)
| Official speed | 56.13 wpm (73.12 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2015 6:50:24pm UTC |
| Race Finish | January 21, 2015 6:51:37pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |