View Pit Stop page for race #1101 by morva — Ghost race
View profile for Morvarid (morva)
| Official speed | 52.53 wpm (78.13 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2016 4:44:54pm UTC |
| Race Finish | May 4, 2016 4:46:13pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. amir194 (63.13 wpm) 2. dehbod (53.57 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. |