View Pit Stop page for race #335 by samingh783 — Ghost race
View profile for lalit (samingh783)
| Official speed | 45.67 wpm (89.86 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2015 1:50:02pm UTC |
| Race Finish | May 4, 2015 1:51:32pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. jands625 (46.01 wpm) 3. kstuart (46.00 wpm) |
| Accuracy | 91.0% |
| 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. |