View Pit Stop page for race #1467 by winnerb43 — Ghost race
View profile for batbayar (winnerb43)
| Official speed | 40.95 wpm (100.22 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2016 4:49:21am UTC |
| Race Finish | March 18, 2016 4:51:01am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. agnesliona (47.60 wpm) |
| Accuracy | 91.0% |
| 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. |