View Pit Stop page for race #1630 by agarwaltechniques — Ghost race
View profile for Kunal (agarwaltechniques)
| Official speed | 88.78 wpm (46.23 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2013 6:00:30am UTC |
| Race Finish | September 15, 2013 6:01:16am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. polystyrene (81.38 wpm) 4. swashbuckle (72.55 wpm) |
| Accuracy | 95.0% |
| 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. |