View Pit Stop page for race #12069 by vivek123 — Ghost race
View profile for Vivek (vivek123)
| Official speed | 62.67 wpm (65.49 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2017 10:31:16am UTC |
| Race Finish | June 26, 2017 10:32:22am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. zsolesz71 (62.74 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. |