View Pit Stop page for race #1267 by tab3_850m — Ghost race
View profile for ريضوان (tab3_850m)
| Official speed | 63.89 wpm (64.24 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2018 3:20:24am UTC |
| Race Finish | March 31, 2018 3:21:28am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. kunarox (52.79 wpm) |
| Accuracy | 99.0% |
| Points | 52.18 |
| 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. |