View Pit Stop page for race #1398 by msynk — Ghost race
View profile for saleh (msynk)
Official speed | 72.04 wpm (56.97 seconds elapsed during race) |
---|---|
Race Start | May 9, 2016 12:53:52pm UTC |
Race Finish | May 9, 2016 12:54:49pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. alirezavafi (62.15 wpm) 3. mehrandvd (61.68 wpm) |
Accuracy | 96.0% |
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. |