View Pit Stop page for race #323 by barrix — Ghost race
View profile for Kaymart (barrix)
| Official speed | 54.79 wpm (74.90 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2016 4:12:15am UTC |
| Race Finish | April 25, 2016 4:13:30am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. vivek123 (49.82 wpm) 4. fighting0304 (47.76 wpm) |
| Accuracy | 79.0% |
| 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. |