View Pit Stop page for race #6919 by bipinkumarmp — Ghost race
View profile for bipin (bipinkumarmp)
| Official speed | 59.59 wpm (68.87 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2016 1:12:52pm UTC |
| Race Finish | February 12, 2016 1:14:01pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. annsie (63.53 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. |