View Pit Stop page for race #209 by ajeetk — Ghost race
View profile for Ajeet (ajeetk)
| Official speed | 55.20 wpm (74.35 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2013 5:10:03am UTC |
| Race Finish | October 24, 2013 5:11:18am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. saurabhkumar (49.47 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. |