View Pit Stop page for race #46 by sandipatriawan — Ghost race
View profile for Hasandi (sandipatriawan)
| Official speed | 66.32 wpm (61.88 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2013 6:41:39pm UTC |
| Race Finish | September 25, 2013 6:42:41pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. mamaatje (47.88 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. |