View Pit Stop page for race #1444 by vamsivadrevu — Ghost race
View profile for vamsi (vamsivadrevu)
| Official speed | 76.56 wpm (53.61 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2013 10:02:02am UTC |
| Race Finish | July 5, 2013 10:02:55am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. archievald_ingco (81.03 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. |