View Pit Stop page for race #2469 by mohd25 — Ghost race
View profile for mohammad (mohd25)
| Official speed | 57.29 wpm (71.64 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2017 2:42:44pm UTC |
| Race Finish | May 13, 2017 2:43:56pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. mfkrbo (48.57 wpm) 4. lem123 (45.58 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. |