View Pit Stop page for race #2772 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 56.11 wpm (73.14 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2015 3:56:45pm UTC |
| Race Finish | November 2, 2015 3:57:58pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. snoody (69.49 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. |