View Pit Stop page for race #2265 by nirajkant — Ghost race
View profile for niraj (nirajkant)
| Official speed | 58.36 wpm (70.32 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2012 7:50:53am UTC |
| Race Finish | April 15, 2012 7:52:03am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mully21 (53.26 wpm) |
| Accuracy | 92.0% |
| 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. |