View Pit Stop page for race #5825 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 58.81 wpm (69.78 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2016 3:22:55pm UTC |
| Race Finish | January 16, 2016 3:24:05pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. x_missin_pgl_2008_x (60.54 wpm) |
| Accuracy | 93.0% |
| 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. |