View Pit Stop page for race #1549 by ank123 — Ghost race
View profile for Ankush (ank123)
| Official speed | 77.32 wpm (53.08 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2015 5:56:23pm UTC |
| Race Finish | February 1, 2015 5:57:16pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. polsab (59.88 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. |