View Pit Stop page for race #5545 by ashvinsharma — Ghost race
View profile for Ashvin (ashvinsharma)
| Official speed | 70.48 wpm (58.23 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2014 10:03:10am UTC |
| Race Finish | September 27, 2014 10:04:08am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. thegame53700 (83.02 wpm) 2. doge_suchwow (73.84 wpm) 5. arulseth1998 (63.28 wpm) |
| Accuracy | 90.0% |
| 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. |