View Pit Stop page for race #3716 by pepokamal — Ghost race
View profile for Abanob (pepokamal)
| Official speed | 46.26 wpm (88.72 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2017 12:11:56pm UTC |
| Race Finish | August 30, 2017 12:13:25pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. stephanie83 (52.42 wpm) |
| Accuracy | 94.0% |
| Points | 37.78 |
| 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. |