View Pit Stop page for race #1350 by parves1527 — Ghost race
View profile for Masud (parves1527)
| Official speed | 54.50 wpm (75.30 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2017 7:39:07am UTC |
| Race Finish | January 10, 2017 7:40:22am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. alamjael (66.36 wpm) 3. pippaola (62.53 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. |