View Pit Stop page for race #1347 by rohit3591 — Ghost race
View profile for rohit (rohit3591)
Official speed | 60.10 wpm (68.29 seconds elapsed during race) |
---|---|
Race Start | June 2, 2014 7:36:00am UTC |
Race Finish | June 2, 2014 7:37:08am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. peilin (69.74 wpm) 3. cuongle1911 (46.86 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. |