View Pit Stop page for race #1232 by m.javediqbal51214@gmail.com — Ghost race
View profile for javed (m.javediqbal51214@gmail.com)
| Official speed | 73.05 wpm (56.18 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2015 4:20:28am UTC |
| Race Finish | September 17, 2015 4:21:24am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. anuhbell (71.38 wpm) |
| Accuracy | 93.0% |
| 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. |