View Pit Stop page for race #2488 by vaibhavv — Ghost race
View profile for singhvaibhav100@gmail.com (vaibhavv)
| Official speed | 79.38 wpm (51.70 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2014 11:19:42pm UTC |
| Race Finish | October 18, 2014 11:20:34pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. avopi (76.05 wpm) 3. sashagrey (73.73 wpm) 4. indires (64.18 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. |