View Pit Stop page for race #657 by sinbin55 — Ghost race
View profile for Sinan (sinbin55)
| Official speed | 53.79 wpm (76.30 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2015 3:34:37pm UTC |
| Race Finish | April 14, 2015 3:35:54pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. ventisca (65.19 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. |