View Pit Stop page for race #1062 by chellenyasmin1 — Ghost race
View profile for Rochelle (chellenyasmin1)
| Official speed | 56.42 wpm (72.74 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2017 3:32:29pm UTC |
| Race Finish | February 17, 2017 3:33:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. pradipg (47.63 wpm) |
| Accuracy | 94.0% |
| 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. |