View Pit Stop page for race #1063 by shafiqulazam — Ghost race
View profile for Md. Shafiqul (shafiqulazam)
Official speed | 76.87 wpm (53.39 seconds elapsed during race) |
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Race Start | September 2, 2011 6:50:18pm UTC |
Race Finish | September 2, 2011 6:51:11pm UTC |
Outcome | No win (2 of 4) |
Opponents |
4. eyeseeem (59.51 wpm) |
Accuracy | 96.0% |
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. |