View Pit Stop page for race #1216 by mozammel — Ghost race
View profile for Mozammel (mozammel)
| Official speed | 83.39 wpm (49.21 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2016 8:51:57am UTC |
| Race Finish | March 27, 2016 8:52:46am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. asperagas (52.56 wpm) 3. rakibbappi (46.81 wpm) |
| Accuracy | 99.0% |
| 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. |