View Pit Stop page for race #180 by ank123 — Ghost race
View profile for Ankush (ank123)
| Official speed | 71.93 wpm (57.06 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2015 2:53:27pm UTC |
| Race Finish | January 24, 2015 2:54:25pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. turker (72.41 wpm) |
| Accuracy | 90.0% |
| 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. |