View Pit Stop page for race #468 by anandubajith — Ghost race
View profile for Anandu (anandubajith)
Official speed | 72.47 wpm (56.63 seconds elapsed during race) |
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Race Start | September 25, 2016 1:19:20pm UTC |
Race Finish | September 25, 2016 1:20:17pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. jaimeathedisco (56.74 wpm) |
Accuracy | 93.0% |
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. |