View Pit Stop page for race #2488 by anujmadaan — Ghost race
View profile for anuj (anujmadaan)
| Official speed | 43.21 wpm (94.98 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2016 9:19:27pm UTC |
| Race Finish | June 25, 2016 9:21:02pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. dimos21 (41.44 wpm) |
| Accuracy | 88.0% |
| 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. |