View Pit Stop page for race #4391 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 65.26 wpm (62.89 seconds elapsed during race) |
|---|---|
| Race Start | December 24, 2015 2:34:46pm UTC |
| Race Finish | December 24, 2015 2:35:49pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 97.0% |
| 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. |