View Pit Stop page for race #1881 by winnerb43 — Ghost race
View profile for batbayar (winnerb43)
| Official speed | 39.23 wpm (104.61 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2016 12:53:40am UTC |
| Race Finish | May 30, 2016 12:55:25am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. mo1000 (51.47 wpm) |
| Accuracy | 93.0% |
| 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. |