View Pit Stop page for race #647 by maxxqueen — Ghost race
View profile for Kamil (maxxqueen)
| Official speed | 77.72 wpm (52.80 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2016 3:54:43pm UTC |
| Race Finish | June 17, 2016 3:55:36pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. showhey0705 (69.30 wpm) |
| Accuracy | 98.0% |
| 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. |