View Pit Stop page for race #107 by angeli432agiean — Ghost race
View profile for ayam penyet (angeli432agiean)
| Official speed | 30.66 wpm (133.86 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2016 4:53:58am UTC |
| Race Finish | April 16, 2016 4:56:12am UTC |
| Outcome | No win (4 of 10) |
| Opponents |
1. rizkarahmayani (43.00 wpm) 3. christynenangin (30.99 wpm) 6. mega009 (23.24 wpm) |
| Accuracy | 88.0% |
| 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. |