View Pit Stop page for race #3303 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
Official speed | 65.85 wpm (62.32 seconds elapsed during race) |
---|---|
Race Start | November 13, 2015 1:51:20pm UTC |
Race Finish | November 13, 2015 1:52:22pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. huluhuluhulu (61.69 wpm) 3. vivienho25 (59.86 wpm) |
Accuracy | 97.0% |
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. |