View Pit Stop page for race #5620 by vaibhav1618 — Ghost race
View profile for vaibhav (vaibhav1618)
| Official speed | 61.57 wpm (66.66 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2012 12:04:59pm UTC |
| Race Finish | March 2, 2012 12:06:06pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. sathesh@ymail.com (61.49 wpm) |
| 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. |