View Pit Stop page for race #227 by praveenkcs28 — Ghost race
View profile for Praveen (praveenkcs28)
| Official speed | 65.21 wpm (62.94 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2013 5:51:18am UTC |
| Race Finish | August 3, 2013 5:52:20am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. someone16 (71.81 wpm) |
| Accuracy | 95.0% |
| 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. |