View Pit Stop page for race #1371 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 55.89 wpm (73.43 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2015 8:41:08am UTC |
| Race Finish | July 19, 2015 8:42:21am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. rebeccayang (52.14 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. |