View Pit Stop page for race #3211 by vkas990 — Ghost race
View profile for vikash (vkas990)
| Official speed | 56.45 wpm (72.70 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2017 4:55:50pm UTC |
| Race Finish | May 27, 2017 4:57:03pm UTC |
| Outcome | Win (1 of 6) |
| Opponents |
2. tbsansari (51.13 wpm) 4. simranjeet723 (38.27 wpm) 5. jaseem786 (30.71 wpm) |
| Accuracy | 89.0% |
| 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. |