View Pit Stop page for race #1225 by pawanjha — Ghost race
View profile for pawan (pawanjha)
| Official speed | 38.17 wpm (107.52 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2017 1:52:03pm UTC |
| Race Finish | May 6, 2017 1:53:50pm UTC |
| Outcome | No win (3 of 2) |
| Opponents |
1. rahuldodwani18 (47.17 wpm) 2. simranjeet723 (38.97 wpm) |
| Accuracy | 85.0% |
| 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. |