View Pit Stop page for race #456 by tasvirul — Ghost race
View profile for Tasvirul (tasvirul)
| Official speed | 74.84 wpm (54.84 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2016 9:31:11am UTC |
| Race Finish | September 9, 2016 9:32:06am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. txhieu (62.80 wpm) |
| Accuracy | 95.0% |
| 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. |