View Pit Stop page for race #46 by ali110imdad — Ghost race
View profile for Ali (ali110imdad)
| Official speed | 51.26 wpm (80.06 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2015 8:04:02am UTC |
| Race Finish | October 15, 2015 8:05:22am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dzikriad (78.83 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. |