View Pit Stop page for race #5258 by kamyar_raisee — Ghost race
View profile for Kamyar (kamyar_raisee)
Official speed | 61.28 wpm (66.97 seconds elapsed during race) |
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Race Start | October 14, 2017 1:20:28pm UTC |
Race Finish | October 14, 2017 1:21:35pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. chsrujan (52.89 wpm) |
Accuracy | 98.0% |
Points | 50.05 |
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. |