View Pit Stop page for race #1117 by saringan — Ghost race
View profile for Saringan (saringan)
| Official speed | 57.68 wpm (71.15 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2016 3:58:51am UTC |
| Race Finish | August 31, 2016 4:00:02am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. mccoy007 (42.43 wpm) |
| Accuracy | 97.0% |
| 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. |