View Pit Stop page for race #2689 by kprav33n — Ghost race
View profile for Praveen (kprav33n)
| Official speed | 66.90 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2012 1:35:38am UTC |
| Race Finish | July 24, 2012 1:36:39am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. o0sun0o (65.72 wpm) |
| Accuracy | 94.0% |
| 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. |