View Pit Stop page for race #3563 by abinaya1801@gmail.com — Ghost race
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| Official speed | 63.71 wpm (64.42 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2014 12:19:43pm UTC |
| Race Finish | November 25, 2014 12:20:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. andsten (73.49 wpm) 2. indopr0 (68.84 wpm) |
| Accuracy | 91.0% |
| 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. |