View Pit Stop page for race #917 by vijjuvk25 — Ghost race
View profile for Vijay (vijjuvk25)
| Official speed | 95.49 wpm (42.98 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2013 4:02:11pm UTC |
| Race Finish | March 9, 2013 4:02:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. haruna (71.04 wpm) |
| Accuracy | 100.0% |
| 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. |