View Pit Stop page for race #6367 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 62.49 wpm (65.67 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2016 4:53:43pm UTC |
| Race Finish | January 30, 2016 4:54:49pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. kccchiu (59.72 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. |