View Pit Stop page for race #213 by vivekprocoder — Ghost race
View profile for vivek (vivekprocoder)
| Official speed | 32.91 wpm (124.70 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2014 5:47:23pm UTC |
| Race Finish | February 21, 2014 5:49:27pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. udun (35.16 wpm) |
| Accuracy | 88.0% |
| 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. |