View Pit Stop page for race #4118 by vihanvek — Ghost race
View profile for prithvi (vihanvek)
| Official speed | 72.72 wpm (56.44 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2012 5:17:33am UTC |
| Race Finish | November 14, 2012 5:18:30am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. ice273 (76.11 wpm) |
| Accuracy | 92.0% |
| 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. |