View Pit Stop page for race #1384 by platkuning — Ghost race
View profile for supir tembak (platkuning)
Official speed | 60.05 wpm (68.34 seconds elapsed during race) |
---|---|
Race Start | January 27, 2018 3:58:35am UTC |
Race Finish | January 27, 2018 3:59:43am UTC |
Outcome | No win (3 of 5) |
Opponents |
5. geoioanid (58.52 wpm) |
Accuracy | 98.0% |
Points | 49.04 |
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. |