View Pit Stop page for race #1816 by kumararuny — Ghost race
View profile for Arun Kumar (kumararuny)
| Official speed | 43.15 wpm (95.11 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2016 7:46:10pm UTC |
| Race Finish | May 24, 2016 7:47:45pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. jimsant (55.22 wpm) |
| Accuracy | 96.0% |
| 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. |