View Pit Stop page for race #133 by anophoo — Ghost race
View profile for Ana (anophoo)
| Official speed | 54.69 wpm (75.04 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2016 9:43:25am UTC |
| Race Finish | May 23, 2016 9:44:40am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. rishi_id (76.65 wpm) 2. vitr_88 (66.63 wpm) 4. leoracing (63.36 wpm) |
| Accuracy | 92.0% |
| 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. |