View Pit Stop page for race #2549 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 58.97 wpm (69.59 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2015 2:45:00pm UTC |
| Race Finish | October 14, 2015 2:46:09pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. someone16 (76.01 wpm) |
| Accuracy | 95.0% |
| 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. |