View Pit Stop page for race #64 by cprogramkarthick@gmail.com — Ghost race
View profile for karthick (cprogramkarthick@gmail.com)
| Official speed | 46.38 wpm (88.49 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2012 10:42:38am UTC |
| Race Finish | July 16, 2012 10:44:07am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. venzdrake (58.65 wpm) |
| Accuracy | 92.0% |
| 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. |