View Pit Stop page for race #2495 by hmaullon_cl — Ghost race
View profile for HMM (hmaullon_cl)
| Official speed | 73.25 wpm (56.03 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2014 11:35:56pm UTC |
| Race Finish | September 18, 2014 11:36:52pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. mazharandalib (69.82 wpm) |
| Accuracy | 98.0% |
| 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. |